Low Carb Herbed Zucchini Rice
I mean it’s not totally rice. But it’s nice just a side of veggies. It’s the perfect base for your proteins and sauces when you want to keep carbs lower but don’t want a salad! Keeps great in the fridge to build bowls all week.
- 3 Zucchini or yellow squash riced* (900 g)
- 1 bunch Cilantro (or other favorite herb like basil, parsley, dill or a mixture) (40 g)
- 1 1/2 tsp Kosher salt
- 1/4 tsp Black pepper
- 2 Frozen garlic cubes, or minced cloves
- 1/4 cup Reduced fat coconut milk (60 g)
- 1 cup Cooked brown rice (210 g)**
Cut your squash into 2-inch chunks (no need to peel) and “rice” by pulsing in a food processor until about the size of grains of rice.You might need to do this in batches so you don’t overprocess some chunks while others remain untouched. Add your cilantro right in there to get it all chopped up at the same time.
Heat a large skillet over high heat with a spritz of olive oil. Add your riced zucchini and cilantro, and sprinkle with salt and pepper. Cook for 5 minutes, stirring occasionally.
Add garlic and coconut milk, and cook for another five minutes until the zucchini is very tender.
Add your cooked brown rice and combine well. If it’s too watery, continue to cook on low for a few more minutes.
Add more salt and pepper to taste, plus any additional fresh herbs or a sprinkle of cheese.
Serve with some yummy grilled protein and some plain rice for the kids!
I also love to use my little hand-twist salsa maker. It takes more work and smaller batches, but it does a better, more even job producing little grains of zucchini.
Because of all the veggies, this will always be more watery than if you were just eating rice! I loved the left-overs a little bit more. The rice absorbs more of the water making it feel a little more chewy and substantial.
Feel free to use cauliflower rice! I just needed something easier on the gut!
MFP: Lillie Eats and Tells Herbed Zucchini Rice
Serving: 160g | Calories: 96kcal | Carbohydrates: 17.5g | Protein: 3g | Fat: 2.1g | Fiber: 2g