WebLow carb “burrito bowls” Grilled or BBQ meat. Low carb wrap burritos. Asian or Middle Eastern meat mains. How to Make Low Carb Cilantro-Lime Cauliflower …
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Web1/2 cup chunky salsa. 4 poblano peppers, sliced in half lengthwise and seeds removed. 1 cup shredded cheese. How to cook: Set the oven to 400°F and grease …
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WebTo make cilantro lime cauliflower rice, start by heating your skillet to medium-high heat. Add olive oil and the fresh or frozen riced cauliflower to the pan. …
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WebInstructions. Put all ingredients in a small processor and process until cilantro is pulverized. 8 Servings. 129 Calories, 0.3g Protein, 14.2 Fat, 0.7g Carbs, 0.4g Fiber, 0.3g Net Carbs.
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Ingredients 1 ½ cups long-grain brown rice or brown basmati rice, rinsed 1 bay leaf ¼ cup chopped fresh cilantro 2 tablespoons lime juice (from about 1 lime)* 1 ½ teaspoons lemon juice (from 1 small lemon) 1 tablespoon plus 1 teaspoon extra-virgin olive oil ½ teaspoon fine sea salt
Discard the bay leaf and fluff the rice with a fork. Add the cilantro, lime juice, lemon juice, olive oil, and salt and stir to combine. Taste and add additional salt if necessary (I usually add an extra ¼ teaspoon). Cover until you’re ready to serve. Leftover rice will keep well in the refrigerator, covered, for up to 5 days.
I modeled this recipe off Chipotle’s ingredients for their cilantro lime rice. Chipotle says, “We simmer the whole-grain rice with bay leaves to add savory flavors, then season it with lemon and lime juices and toss it with cilantro for a slightly tart, fresh taste.” Long-grain brown rice is key.
Whisk lime juice, garlic, olive oil, and salt together in a bowl; stir into rice. Fold cilantro into rice mixture. 359 calories; protein 7.3g; carbohydrates 73.6g; fat 3.8g; sodium 453.9mg.