Brazilian Cauliflower Rice and Butternut Squash


*This recipe was created for 6 servings. To adjust the serving quantity, enter a new yield (6 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Head of Cauliflower, medium 1
Red onions, Diced ¼ inch 1 cup
Fresh garlic, finely chopped 1 tsp
Butternut squash, diced ¼ inch 2 cups
Olive oil 2 tbsp
Club House La Grille Brazilian Style BBQ 3 tbsp
Chicken Stock 2 1/2 cups
Parsley, finely chopped 2 tbsp

Instructions

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.

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