• 1 container (10 ounces) Dierbergs Fresh Cut Cauliflower Rice
• ¼ cup water
• Pinch salt
• 2 tablespoons Diergergs extra virgin olive oil
• 8 cups sliced wild mushrooms (baby bella, shiitake, oyster, or combination)
• ½ cup sliced leek (white part of 1 leek)
• ½ cup diced celery
• ¼ cup diced red bell pepper
• 2 cloves garlic, minced
• ¼ cup reduced-sodium soy sauce
• 1 teaspoon dried thyme
• 1 carton (8.25 ounces) Kitchen Basics Chicken, Turmeric, and Ginger Bone Broth or chicken stock
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• 2 cups coarsely chopped bok choy
• Coarse salt and freshly ground black pepper

Place cauliflower rice in large microwave-safe bowl. Stir in water and salt; cover and microwave high 6 minutes, stirring halfway through cooking time. Let stand covered 2 to 3 minutes. Drain if necessary.

 

Heat wok or large skillet over medium-high heat. Add olive oil, mushrooms, leek, celery, bell pepper, garlic, soy sauce, and thyme; stir-fry until soy sauce has absorbed and mushrooms have caramelized, about 10 to 15 minutes. Stir in bone broth and cornstarch mixture; cook stirring often until slightly thickened, about 1 to 2 minutes. Stir in bok choy. Season with salt and pepper.

 

Serve over cauliflower rice.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 103
Cholesterol: 1 mg
Fat: 5 g
Sodium: 408 mg
Carbohydrates: 10 g
Protein: 6 g
Fiber:
Saturated Fat: 1 g