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Prep time
5 minutes
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Cook time
20 minutes
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Serves
6
Author Notes
In an effort to eat more vegetables and avoid a high carb count, I played around with doing a version of Rice Pilaf without the rice. This is the result and it's become one of our go to dishes. You can turn it into a main dish casserole by adding meat like chicken, steak, ground beef, or pork in addition to the pancetta; maybe top it with a crumb and cheese mixture and bake it off. Add a creamy cheese sauce for a pasta-less "Mac & Cheese". It's quite versatile and very delicious.
To cut down on prep time I use pre-riced broccoli and cauliflower (like Cece's Veggie Noodle Company or Trader Joe's) and pre-sliced mushrooms. You can also used pre-diced pancetta (like Boar's Head), but I like my pancetta a little thicker, so buying it from the deli case and dicing it myself is cheaper and I get the thickness I want.
I have not received any compensation from any of the brands I mentioned. They're just what I use. —Danielle
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Ingredients
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16 ounces
diced pancetta
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16 ounces
riced broccoli
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16 ounces
riced cauliflower
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12 ounces
sliced mushrooms
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4
minced shallots
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1 tablespoon
Litehouse Freeze-dried Salad Blend
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Salt & Pepper to taste
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1/2 teaspoon
Mrs. Dash Extra Spicy Seasoning Blend
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1/2 cup
white wine
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8 ounces
dry toasted pine nuts
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1/2 cup
grated parmesan cheese, optional
Directions
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Cook pancetta in a large skillet until crispy. Remove with a slotted spoon to a paper towel-lined plate.
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Add the minced shallots and sliced mushrooms to the pancetta drippings and cook until the shallots are translucent and the mushrooms have softened.
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Add the broccoli, cauliflower, herbs & spices and mix well. Sweat the veg for 2-3 minutes. Add the wine to deglaze the pan then cover with a lid and let cook for 3-5 minutes.
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Remove the lid and taste to make sure the veg is tender to your preference. Re-season if necessary. Add the pine nuts and crispy pancetta and stir to combine. If using, add the parmesan.
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Serve and enjoy!
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