Thanksgiving can often seem overwhelming for us. Us, the home cooks, the mamas, the papas, the spatula-wielding, apron sporting, what’s the glob of dried food on my shorts, love to feed the masses kind of people. We’re the ones that are up first in the morning, making coffee and bacon to tempt the others out of bed. The ones that say “I got it” without giving it a second thought. The ones that feel more at home behind the warm glow of a stove than anywhere else. Yes. Us. Thanksgiving is still hard. It’s a puzzle of temperatures, serving sizes and cooking times. A huge meal composed of various intricate meals. Now make that from scratch, paleo, healthy and yes so delicious none of your guests will think twice about that thing called gluten….
One way to take a little pressure off on Thanksgiving is outsourcing. You can still serve a home cooked meal, with a little help. I’m really impressed with the great options and prices for the Whole Foods Market Thanksgiving menu. You can order roasts of all kinds, just the sides, appetizers or pie. Really you can get help where you need it the most. Bonus, if you reserve your holiday meal now you will get a coupon for $10 off another purchase by using the promo code HAPPY10 . If this is something that you’re interested in you can get details here.
I’ve partnered with Whole Foods Market on this delicious recipe. I seriously love and appreciate the care that they have put into making eating healthier easier. From their “chop shop” vegetables, the pre-cut and washed veggies, often labeled “PALEO” to the great prices on the Whole Foods Market dried goods, nuts, seeds and fruit of all kinds. In a store filled with the best brands out there, that can often be a little out of our budget, it’s nice that Whole Foods Market, via thier 365 Everyday Value brand gives us an affordable option. What stands out the most is the high quality of their 365 Every Value brand. The intuitive packaging, like the “extra room to stir” on the almond butter, I really appreciate that. For this pilaf I used the 365 organic riced cauliflower, a generous portion of twelve ounces for 2.39 a bag. Bonus, it’s riced in these perfect pearls that give it an extremely convincing “rice” texture. Truly a great product, I went back the next day and got two more!
We all recognize Whole Foods Market as the end all when it comes to good quality food and their in house products are no exception!
This holiday side dish is a veritable rainbow of flavors, colors and textures. The peas and green beans make this dish kid friendly and add a nice heartiness. Organic dried cranberries add sweetness, while pecans add crunch. It all comes together with the subtle flavor of the almond oil and the fresh, aromatic herbs. This pilaf was a huge hit at our house. Guess what? It’s killer leftover as a salad!!!!! What’s better than Thanksgiving leftovers? Thanksgiving leftovers that you don’t have to reheat!
Ok. Here comes the thunder…
Cauliflower Rice Pilaf
- Prep Time: 5
- Total Time: 15
- Yield: 12
- 2 tbsp Whole Foods Market Almond Oil
- 2 bags 365 Everyday Value Organic Frozen Riced Cauliflower
- 1/2 bag 365 Everyday Value Organic Frozen Peas
- 1 container Whole Foods Market Green Beans
- 1 cup Whole Foods Market Chopped Pecans
- 1.5 cups Whole Foods Market Organic dried cranberries
- 1 tbsp apple cider vinegar (I used Braggs)
- 1 teaspoon pink Himalayan salt, more to taste
- 2 sprigs fresh thyme
- 3 sprigs fresh mint
- In a large pot heat almond oil on high heat.
- Open your cauliflower rice bags and add it to the pot. Use a spatula to break up any large chunks. Add in half a bag of peas. Stir in the salt and apple cider vinegar.
- Cook, stirring occasionally until the vegetables are begin to release liquid. At this point add in half of the green beans, about 2 heaping cups. You can break them in half to make them even smaller if you prefer.
- Stir them in. Cover the pot with a lid and lower the heat to medium.
- In about 3 minutes, remove the cover, add in the cranberries.
- Remove the thyme leaves from the sprigs by gently holding the tip of sprig with one hand, place two fingers at the top with the other hand and with some pressure run your fingers down the stem, releasing the little leaves. Add the leaves to the pot. Mix in.
- Add in the pecans. Bring the heat up to high again, cook stirring often for two minutes until everything is well incorporated.
- Remove from heat. Pick the leaves off of your mint sprigs and finely mince them.
- Mix into the pilaf and serve immediately.
- *This can be made ahead of time and stored in the refrigerator up to two days. To heat place in an oven safe dish and cover with foil. Heat at 300F for ten to fifteen minutes. If making ahead do not add the mint until ready to serve.