My sister’s Mother-in-Law made the absolute best Peruvian green rice. Although I never got her exact recipe, I found a similar recipe for Arroz Verde on Recipezar (now Food.com) a few years back. It was a staple around here for many years …until I went grain free. It’s probably the recipe I’ve played with the most in an attempt to get the flavor just right. To date this recipe is my best attempt at a recreation using cauliflower. It goes perfectly with most meat and chicken dishes.
Serves 4 Prep time: 15 minutes Cook time: about 15 minutes
1 large head of cauliflower, chopped into smaller florets
1 tbsp ghee for sauteing
1/4 cup diced onion
2 small cloves garlic, crushed
1/4 cup cilantro stems, chopped and packed
1/2 cup spinach (stems removed), packed
1/4 cup chicken broth
1/4 tsp salt
Cilantro leaves (for garnish)
1) Heat ghee on medium heat in a large pan (I usually use my dutch oven).
2) Once ghee is melted add onions and garlic, and saute until translucent (about 3-5 minutes)
3) Turn off burner, and set aside.
4) Add cauliflower florets, spinach, and cilantro stems to food processor. Process until it resembles rice. Often times the florets process unevenly, so I put the riced cauliflower in a bowl, then continue to process any larger pieces.
5) Once the cauliflower mixture is riced, add it to the pan with onions and garlic, and turn the heat back to medium.
6) Add in salt, combine all ingredients (I usually use a spatula or wooden spoon), and saute for about 3 minutes.
7) Add in chicken broth to moisten the rice a bit, and saute for another 3 minutes (Or until mixture is just heated to avoid cauliflower getting mushy)
8) add cilantro as garnish before serving.