Keto Charleston Red ‘Rice’

Have you ever had red rice? Growing up, it was a staple side at every family get-together on my mom’s side of the family, who have been in Charleston since the 1700’s. As a child, I remember going to my grandfather’s humble house on acres of deep water-front property, playing golf (with numbered oak trees instead of holes), and sitting down for a delicious, classically Southern meal. Red rice is a magical, sticky, flavorful, and incredible side dish that brings a punch of deliciousness into every meal. Served alongside pulled pork or fried chicken, collard greens (cooked with a ham hock, naturally), and boiled peanuts for an appetizer, it is the quintessential meal of my southeastern childhood.

I don’t foresee myself deviating from a Keto lifestyle anytime soon, but I refuse to live my life without red rice. So, I keto-fied it- and it tastes so close to the real thing, it is absolutely uncanny. I based this on my grandfather’s recipe, with some obvious alterations (notably the stevia and cauliflower), but the flavor is both there and accounted for! If you’re not big into cauliflower, don’t worry, neither me nor my carb-fiend boyfriend could detect a cauliflower flavor.

Keto Charleston Red Rice yields 6 108g servings.

Nutrition: Calories: 88 | Net Carbs: 5g | Protein: 4g | Fat: 5g

  • 1 medium onion, diced
  • 1/2 packet Stevia In The Raw
  • 2 slices of cooked bacon, chopped
  • 2 tbsp bacon grease
  • 1 tbsp salt
  • 1/2 can tomato paste (look for the lowest carb option- it’s high in carbs, but manageable when disbursed through 6 servings)
  • 1 bag of Green Giant Cauliflower Crumbles (alternatively, you can pulse cauliflower in the food processor until you have 3 3/4 cups of cauli-rice)
  1. Sauté onion over medium heat in 2 tbsp bacon grease until soft. (you can cook the bacon and saute the onion in the pan it was cooked with, adding more grease if necessary, or just add reserved grease)
  2. Stir in stevia, salt, tomato paste, and bacon pieces. Simmer for about 10 minutes.
  3. While that simmers, add your cauliflower ‘rice’ to a dry pan over medium heat and cook, moving it around frequently, until it gets to the tenderness that you prefer.
  4. When ready to serve, combine cauliflower ‘rice’ and the onion-tomato mixture, making sure to coat all the cauliflower. You aren’t looking for a “sauce”, it is more of a sticky coating. If making this with your own cauli-rice (rather than the bagged kind), add a little bit at a time to make sure you get the right consistency.
  5. Serve with a collards or green beans cooked with bacon or ham, and pulled pork smothered in Carolina Mustard BBQ sauce! (or, alternatively, stand there and just eat it out of the pan until you’re full. I’m not here to judge you.)

 

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