Ingredients:
1.5 cups of riced cauliflower
2 tbsp of diced green onion or scallion
2 tbsp of fresh diced parsley
2 tbsp of fine diced fennel
2 tsp of olive oil
1 garlic clove minced
1/2 tsp of salt
1/2 tsp of pepper
1/4 tsp of paprika
1/2 cup of chicken stock
Method: In a large skillet over medium heat add oil, garlic, choice of onions, and fennel. Cook until soft and fragrant. Add in riced cauliflower, parsley, paprika, salt and pepper. Heat through while stirring for a few more minutes. Now add in the chicken broth, stir and cover with lid. Remove from heat. Let stand for a few minutes before serving.
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