Paleo Greek 'Rice' Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 5, 2014
Other than using chopped regular tomato instead of cherry, followed recipe exactly. It is delicious! My new "go to" when we get cauliflower in the CSA box.
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Reviewed: Apr. 16, 2014
Loved this and my kids really thought it was rice! I was concerned, originally, that the rice would not "steam" just by putting it in a skillet, after shredding. But, much to my amazement, it did! I processed to rice size pieces and then added to skillet with a tablespoon + of sesame seed oil. Didn't have red peppers on hand, so chopped a few carrots and added that instead. Then, after the recommended 8-10 minutes or so, I added in half of a standard tomato that I chopped. Finally, I had roasted a chicken and had leftover lemon, olive oil, salt and pepper flavored juices and added that instead of recommend juices. Tasted amazing and can see this being amazing with ANY juices/spices/combos! I also added in a bit of fresh chopped cilantro, just prior to serving, for an herb and and b/c it was in my roasted chicken recipe as well. Overall, was VERY pleased with taste, texture and feel of this recipe!
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Cooking Level: Intermediate

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Photo by Rebecca Kraus
Reviewed: Jan. 21, 2014
Delicious and filling! I felt super energized by all the veggies, not stuffed like you feel from a whole lot of carby rice. The cauliflower base could work for all types of flavors: Asian, Mexican, anything depending on whatever spices you choose. It could definitely replace a potato side dish as well. For a less tart flavor and even more green, try using less lemon juice and adding some parsley.
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Photo by Rebecca Kraus

Cooking Level: Expert

Home Town: Los Angeles, California, USA
Living In: Seattle, Washington, USA
Reviewed: Jan. 21, 2014
Super easy. I like to use it just as I would use any other rice dish. Helps with those carb cravings!
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Home Town: Dallas, Texas, USA
Living In: Seattle, Washington, USA

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