If you’re avoiding carbs, this is a fantastic substitution for coconut rice. You can use the method described here to make all American savory rice too. It’s made with fresh cauliflower grated in a food processor. A very small amount of wild rice is cooked on the side and added to the cooked cauliflower just before serving. The aromatic wild rice fools your taste buds into thinking you are eating rice. The cauliflower will take on whatever flavors you add to it, in this case, Thai coconut.
- 2 tablespoons wild rice
- 1/2 cup chicken stock
- 1 whole head cauliflower, grated using a food processor
- 1 (15 ounce) can coconut milk (unsweetened)
- 1 (15 ounce) can chicken stock
- 1 tablespoon Thai fish sauce
- 1 teaspoon onion powder
- 3 packets Splenda or 2 teaspoons sugar (this is a savory dish, but the slight sweetness really enhances the coconut flavor)
- 1/2 teaspoon coconut extract
- 4 green onions chopped, using both white and green parts
- Fresh Cilantro for garnish
In a small sauce pan, add the wild rice and the 1/2 cup chicken stock. Bring to a boil, reduce to simmer, cover and let simmer for 1 hour or according to package directions. You may need to add a bit more liquid if it all cooks off.
Meanwhile, in a large sauce pan, add the coconut milk, chicken stock. fish sauce and onion powder. Let cook on medium heat, stirring occasionally until reduced to about 1 cup liquid. This will take about 45 minutes. Add the cauliflower, Splenda (or sugar), coconut extract and green onions. Stir over medium heat until cauliflower is cooked through, about five minutes. If too soupy strain some of the liquid. Serve garnished with fresh cilantro.