This low carb rice side dish uses shirataki rice, and the added cilantro and lime gives it an extra pop of flavor!
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Low carb rice? How can this be? Well I’m using Miracle Rice! It’s a form of Shirataki Noodle – and I’m currently finding so many ways to work with all their products – like Buttery Noodles and even a Pasta Bake!
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The rice version is one of my favorites, and although I like it plain, I decided to make a fancy Mexican-inspired version! The rice itself is zero carb, by adding some extra flavor it just increases the carb count – but only to 2.3g per (generous) serving!
Prepare the rice by pouring it into a sieve and rinsing it under cold water for a few minutes, then set aside.
In a large sauté pan, heat some olive oil. Add some finely chopped onion and sauté until the onion has softened. Add vegetable or chicken broth to the pan, and bring to the boil. Add the rinsed and drained rice, and turn off the heat. Keep the sieve to one side – you’re going to need it again! Leave the rice in the broth for five minutes.
Drain the rice, then return it to the sauté pan. Add salt, pepper, and some sliced jalapeños if you like. And I *do* like! Cook over a low heat for 2-3 minutes to reduce any remaining water.
Stir in some lime juice and fresh cilantro, and serve! This low carb rice dish would work really well with any Mexican chicken or fish dish, or switch the jalapenos for red chili flakes and serve it with an Asian curry instead!
Low Carb Rice with Cilantro and Lime - made with shirataki rice! #lowcarb Click To Tweet
- 1 tsp olive oil
- ¼ cup finely chopped onions
- 8 fl oz vegetable or chicken broth
- 14 oz (2 bags) Miracle Rice rinsed and drained
- salt and black pepper
- 1 tbs lime juice
- ¼ cup fresh cilantro chopped
- jalapeño slices optional
- Heat the oil in a large sauté pan and add the onion. Sauté until the onion has softened.
- Add the broth and bring to the boil. Add the drained rice, and turn off the heat. Leave for five minutes.
- Drain the rice, then return it to the pan. Add salt, pepper and jalapeños (if using), and dry fry for 2-3 minutes.
- Stir in the lime juice and chopped cilantro, then serve.
3g net carbs per serving
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