‘Lower-Carb’ Brown Rice

Lower-Carb Rice

‘Lower-Carb’ Brown Rice

If you are not quite ready to go the full Monty with cauliflower rice, this simple combination is a delight and a gentle way to embrace this dilemma. Play around with quantities, add different spices and herbs - you might be surprised how much you enjoy this version of rice.


Course Lunch, Mains, Side Dish
Servings 4
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes


  • 150-250 g raw cauliflower cut into chunks
  • 200 g day-old cooked brown rice
  • 4 spring onions finely chopped
  • Dash olive oil or coconut oil
  • 50 g butter optional
  • Pinch of ground cumin
  • Himalayan salt and cracked black pepper to season


  • Place cauliflower chunks in a food processor and pulse until broken into rice-size pieces.
  • Heat a deep pan or wok over medium heat. Add olive oil/coconut oil (and butter if using) quickly followed by the spring onion, gently cook for 1-2 minutes until soft.
  • Add cauliflower 'rice', cumin or spice of choice, salt and pepper and stir through the oil/butter. Leave the heat on low/medium and place a lid on top of the pan/wok. Allow the cauliflower rice to cook for 3-4 minutes, then add the brown rice. Keep stirring for 1 more minute. Fluff 'rice' with a fork and serve.

Maggie's Tips

  • Additions when cooking brown rice: Add whole cloves, star anise, cinnamon bark, pink peppercorns, coriander seed, cardamom seed, bay leaf, curry leaf etc. These will add their own, gentle unique flavour.
  • Add fresh chopped herbs at end. Any of the following are good: coriander, dill, parsley, mint, basil, chives just before serving
  • Add stir-fry vegetables, or Paneer or halloumi or tofu or prawns or chicken or beef or pork.

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