Can you tell I've been singing Rice-A-Roni the San Francisco treat? I sure do miss my rice pilaf as it always made the perfect side dish! I used to even throw in chicken to make it a full meal. Living low carb means those days are long gone! What I really want is some real rice but I know that is not going to happen. I thought about the cauliflower recipes I have been seeing around, but they just look like so much work and besides, I'm cauliflowered out of my head, literally! Every recipe uses cauliflower mock something and I'm starting to hate it more than I hate eggs from doing egg fast diets to much! C'mon really though, how can you get a rice texture from cauliflower without it tasting soggy and two seconds away from being mashed when your fork hits it? No offense to anyone that loves cauliflower, I actually like the stuff, but usually just plain old steamed or in hot dishes. I had quite a bit of linseed I was experimenting with and thought, I wonder what this would taste like fried whole like in Pilaf? What could go wrong? I thought about how linseed aka flax-seed actually bulks up quite a bit when added to liquid. So then I thought sauteing it with the butter and coconut oils would hep maintain some texture and add in a few other goodies for flavor and there you have it! A low carb keto pilaf that taste darn good if I do say so myself!
This recipe is just as easy as Rice-A-Roni and pretty much made the same way but without the rice. The first thing I do is place 1 tbsp butter and 1 tbsp of coconut oil in my frying pan on medium heat. Then I add in the linseed, sliced almonds, sliced mushrooms, chopped green onions. Saute for about 10 minutes until the almonds and linseed are toasted. Then Add 1 bunch of chopped fresh parley, about 1/3 cups and saute for another minute. Pour in 1 cup of chicken broth and bring to a boil. Turn heat down and simmer for 20 minutes. Remove from heat and ready to serve. This recipe makes 4 servings for a side dish. If you would like to make a full meal you can add in your chicken and then the serving size would be 2. I think you could add in any flavor of broth you would like to change up the flavors. You could also put in other veggies as well, this recipe can totally be versatile changing it up for different pilaf flavors.
- ¼ Cups Whole Brown Linseed
- 2 Scallions/Green Onions
- ½ Cups Sliced Blanched Unsalted Almonds
- 5 Small Button Mushrooms Sliced - I like the baby bella's
- ⅓ Cup Choppep Fresh Parsley
- 1 Tbsp Coconut Oil
- 1 Tbsp Butter
- 1 Cup Chicken Broth
- Melt 1 tbsp of Butter and 1 tbsp of coconut oil on medium heat in your fry pan.
- Add ¼ cups linseed, ½ cups sliced almonds, 5 buttom mushrooms sliced, 2 green onions sliced. Saute your pilaf mixture for a good 10 minutes until almonds and linseed are toasty add ⅓ cups chopped parsley, about 1 bunch and saute another minute.
- Add 1 cups of chicken broth, bring to a boil and then let simmer for 20 minutes stirring occasionally.
- Fluff with a fork and ready to serve.
- Makes 4 small servings as a side dish or you can add chicken to make a meal and then would serve 2.