First For Women

Spring Vegetable Cauliflowe­r “Fried Rice”

ACTIVE TIME: 15 min. TOTAL TIME: 15 min. SERVES: 8


A low-carb twist on a take-out favorite, this crunchy and satisfying side is loaded with detoxifyin­g phytonutri­ents 1 small onion, minced

1 cup sliced fresh snow peas 1⁄4 cup grated carrots

1 cup sliced fresh asparagus 2 Tbs. olive oil

1⁄4 cup chopped scallions 1 medium head cauliflowe­r,

grated (about 6 cups)

4 Tbs. chicken broth

1–2 Tbs. seasoned rice wine

vinegar, like Nakano

2 Tbs. chopped fresh parsley 1 In large skillet over medium heat, cook onions, snow peas, carrots and asparagus in olive oil 5 min. or until tender, stirring occasional­ly.

2 Increase heat to medium-high. Add scallions, cauliflowe­r and chicken broth. Cook 6 min. or until heated through, stirring occasional­ly.

3 Stir in rice wine vinegar and parsley. Season to taste with salt and pepper. Transfer to serving bowl. Garnish with additional chopped scallions, if desired. Serve either warm or chilled. Per serving: Cal. 62 Pro. 2g Carb. 7g Fiber 3g Sug. 1g

Chol. 0mg Sod. 57mg Total fat: 4g Sat. 1g Trans. 0g

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