1.5 precooked brown rice quinoa mix
1 cup riced cauliflower
2.5 cups shredded cabbage mix
1 large yellow onion diced
truffle or mushroom seasoning
1 tsp olive oil
low sodium tamari or soy sauce
In a heavy skillet heat to medium-high heat. Add the olive oil to pan and then add the onions. Caramelize onions- I like mine to have crispy bits.
While the onions are cooking steam the one cup of riced cauliflower in microwave for 2 minutes. Put these at the bottom of your bowl. Get the brown rice/quinoa heating up. Top the cauliflower with the cabbage (you do not need to cook the cabbage- the cauliflower and rice will steam them in the bowl) and then put the rice on top of the cabbage. Let sit while you work on the onions.
When the onions are close to being done top with the mushroom or truffle seasoning. Add to the bowl of rice and veggies and stir to mix. Top with tamari or soy sauce- low sodium version.
Serves 1- a hearty meal!
Recipe by Raw Chef Debra Garner
To learn more about the raw food diet and Debra’s services please visit her Facebook page