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A bright and nutritious alternative to traditional rice, featuring riced Brussels sprouts cooked in turmeric and ginger with coconut oil.
Ingredients
- Brussels sprouts: 1 pound (trimmed and halved)
- coconut oil: 1 Tbsp
- ground turmeric: 0.5 tsp
- onion powder: 0.5 tsp
- ground ginger: 0.25 tsp
- Salt: 0 g
- Freshly ground black pepper: 0 g
- raisins: 0.25 cup (optional)
Metric Conversion
Stages of cooking
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In a food processor, pulse the Brussels sprouts for 30 to 45 seconds, or until they have a rice-like texture. You may need to do this in two batches depending on the size of your food processor.
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In a large skillet over medium heat, warm the coconut oil. Add the Brussels sprouts, turmeric, onion powder, and ginger and cook, stirring occasionally, for 5 to 7 minutes. Season with salt and pepper.
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Remove from the heat and stir in the raisins (if using). Serve warm.
