Ingredients
Servings
Serves 4
- 1 Head of Cauliflower, medium
- 1 cup Red onions, Diced ¼ inch
- 1 tsps Fresh garlic, finely chopped
- 2 cups Butternut squash, diced ¼ inch
- 2 tbsps Olive oil
- 3 tbsps
- 2 1/2 cups Chicken Stock
- 2 tbsps Parsley, finely chopped
Procedure
- Trim cauliflower to small florets. With a food processor, pulse into small pieces the size of a grain of rice.
- Heat olive oil and sauté onion and butternut squash for 3 to 4 minutes.
- Add cauliflower rice and garlic, sauté for another 3 to 4 minutes.
- Add Club House La Grille Brazilian Style BBQ Seasoning and sauté for 1 minute.
- Add Kitchen Basics Original Chicken Stock, cover and simmer until dry, about 20 minutes.
- Add finely chopped parsley, serve.
