Replace starchy rice with a delicious and healthy
alternative in all your favorite dishes.
When you’re a busy parent, cutting down on the time it takes to prep meals buys you more time every day to spend with your family. A pro shortcut we swear by: Stock your freezer and pantry with staples that serve as the building blocks for quick, wholesome meals. One such staple that we can’t get enough of is Green Giant Riced Veggies Cauliflower, which is low in calories and serves as the perfect swap for rice in just about any dish. Here are 10 easy, tasty meal suggestions that utilize this versatile freezer staple in surprising ways:
Family can’t agree on a Mexican favorite? Prepare Green Giant Riced Veggies Cauliflower according to package directions. Sauté some chicken strips in oil. Fill dinner bowls halfway with the Riced Veggies and lay out an array of toppers in smaller bowls; besides the chicken strips, try Ortega Black Beans, shredded Cheddar and lettuce, and both diced avocado and tomato. Be sure to put out two jars of Ortega Salsa: Thick & Chunky Mild for the kids and Homestyle Medium for adult palates.
Keep your cool and don’t sweat the clean-up with this easy dish. Preheat your oven to 425 degrees. Prep Green Giant Riced Veggies Cauliflower according to package directions. Toss some shrimp with olive oil, chopped garlic, lime zest, and Dash Garlic & Herb Seasoning Blend, which imparts loads of flavor without salt. Divide shrimp and riced cauliflower evenly in foil, and wrap. Arrange on a baking sheet, and bake for 15 to 20 minutes; let rest for five minutes before opening the packets carefully.
For a lighter take on a classic Chinese restaurant staple, cook a couple of lightly beaten eggs in oil in a wok or heavy skillet. Remove, cut into thin strips, and set aside. Sauté chopped onion and garlic, add two teaspoons of Dash Garlic & Herb Seasoning Blend along with Green Giant Riced Veggies Cauliflower, and cook, stirring occasionally, until the riced cauliflower is browned. Put a bit more oil in your pan and add half-inch cubes of beef—flank steak is a good choice. When the meat is thoroughly cooked, stir in the egg strips, toss, and serve.
You could eat this versatile bowl meal every day of summer and never get bored. Start with a base of greens—arugula, baby lettuce, spinach, or shredded kale. Next, add a mound of cooked Green Giant Riced Veggies Cauliflower. Mix in bite-size pieces of fresh veggies, from broccoli florets and radishes to mushrooms and pencil asparagus. You can steam the veggies, stir-fry them, pickle some, leave others raw. Add torn herbs, a squeeze of citrus, and a splash of olive oil. Dust this rainbow of goodness with different spice blends to change up the flavor profile. Try the full-bodied Dash Original Seasoning Blend, the zippy Dash Garlic & Herb Seasoning Blend, or Dash Everything But the Salt Seasoning Blend, which captures the crunchy zing of an everything bagel.
Use Green Giant Riced Veggies Cauliflower Risotto Medley for a risotto that requires a lot less work than the Arborio rice found in traditional risotto, but has all of the flavor! Cook chopped onion and garlic in olive oil until softened. Lower heat and stir in the Riced Veggies Cauliflower Risotto, along with a half cup of heavy cream. Cook for about four minutes, then finish the dish with 1/4 cup of grated Parmesan, some chopped parsley, and a tablespoon or two of Dash Italian Medley Seasoning Blend.
It takes 10 minutes or more to create riced cauliflower from fresh. Save time by buying frozen!
There are just a handful of ingredients in this impressive one-pan meal. Cut boneless, skinless chicken breasts into one-inch pieces, sprinkle with Dash Original Seasoning Blend, then brown them in olive oil. Set the chicken aside and wipe out the skillet. Add more oil and brown a small chopped onion. Add Green Giant Riced Veggies Cauliflower and a few cloves of minced garlic. Cook for three minutes. Return the chicken to the skillet, along with Ortega Thick & Chunky Salsa in your choice of spiciness—mild or medium—and cook until the riced cauliflower is tender. Stir in fresh-squeezed lime juice and top with grated Cheddar cheese.
This low-carb alternative to traditional tacos isn’t short on taste. Cook Green Giant Riced Veggies Cauliflower according to package directions. Brown ground turkey, chicken, or beef in olive oil. Stir in ¾ cup of water per pound of ground meat, Ortega Original Taco Seasoning Mix—or, if you’re following a low-salt diet, Ortega 40% Less Sodium Taco Seasoning Mix—and Ortega Mild Diced Green Chiles. Bring to a boil, then reduce heat and simmer for a few minutes. Spoon a few tablespoons of riced cauliflower into the center of a lettuce leaf, top with the taco meat, and garnish with shredded cheese, cilantro, and your pick of mild, medium, or hot Ortega Taco Sauce.
Frozen vegetables are every bit as nutritious as fresh because they’re picked at peak ripeness, when nutrients are most abundant.
When the weather is scorching, this summer salad is the perfect, refreshing lunch. Prepare Green Giant Riced Veggies Cauliflower according to package directions. Allow to cool, then toss in sliced cherry tomatoes, cubed cucumbers, crumbled feta cheese, chopped avocado, diced red onion, a cup of drained and rinsed chickpeas, and a handful of chopped herbs. Dress with lemon juice, extra-virgin olive oil, and Dash Original Seasoning Blend. Mix to combine, and serve.
This meat-free twist on the Spanish classic can be served at room temperature, making it perfect picnic fare. Cut your favorite summer veggies (zucchini, squash, eggplant, whatever you like) into half-inch chunks. You want a total of about three cups. Toss with olive oil and roast until soft and slightly browned. Set aside. Heat oil in a skillet and brown a diced onion, then add minced garlic. Stir in Green Giant Riced Veggies Cauliflower, ½ cup of Green Giant Simply Steam Sweet Peas, a pinch of saffron threads, a few tablespoons of vegetable stock, and 2 teaspoons of Dash Lemon Pepper Seasoning Blend. Add the roasted veggies and sauté together for about five minutes. Finish with a handful of chopped fresh herbs.
The whole family can get together to make these Japanese-inspired rolls. Prepare Green Giant Riced Veggies Cauliflower according to package directions. Dice cucumber, carrots, zucchini, and avocado, or slice them into matchstick-size pieces. Set these fillings, along with others of your choice—like smoked salmon or slices of cooked shrimp—on a plate. Then lay down a flat sheet of nori—pressed seaweed, available at most supermarkets these days. Cover the nori with riced cauliflower and layer a few fillings on one end of the nori sheet. Add a drizzle of soy sauce or rice vinegar and a few slices of pickled ginger. Pressing down as you go, roll the nori in the direction away from you to complete the sushi.