Cheeseless Cheeseburger Rice … Welcome to 2021 !
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Hi all ! So pleased to be back doing some creative stuff with OptiCook . Long time no see but I am glad you are all enjoying the recipes. I have found a few kgs after COVID-19 lockdown, so here I am, and have decided to create some new recipes while I am at it !With this series of recipes I am going to aim to do smaller sizes and make them faster to make as well.
So, please find below my very first new recipe, Cheeseless Cheeseburger Rice. This is super quick & easy. It is very very tasty, and nice and filling. I hope you make it and enjoy it too !
Joni
It’s very quick and easy.
Cheeseless Cheeseburger Rice
Course: Uncategorized4
servings30
minutes40
minutes52
kcalA super quick one pan dinner, very tasty & filling. Tastes a bit like a burger without the bun, or cheese, or meat !
Ingredients
1 tablespoon olive oil
300g mushrooms or zucchini or eggplant or a combo, finely chopped
2 garlic cloves, crushed
1 brown onion, finely chopped
1 tablespoon Celebrate Health BBQ sauce (or other no sugar BBQ sauce)
1 tablespoon Celebrate Health Tomato sauce (or other no sugar tomato sauce)
1/4 cup no-sugar pickled cucumbers, sliced or diced
1 tablespoon American yellow mustard
1 tablespoon Worcestershire sauce
250 g broccoli and cauliflower rice (or other vegetable rice of your choice)
1 medium sized tomato or handful of cherry tomatoes, chopped finely
2 green/spring onions, sliced thinly
Salt & pepper
Directions
- Heat oil in a fry pan over high heat. Add garlic and 3/4 of the chopped brown onion (you will leave 1/4 raw to top the dish with). Cook until it starts to brown.
Add chopped mushroom/zucchini/eggplant, cook for 7 to 8 minutes or until browned, stir occasionally, around 4 or 5 minutes.
Add 2 tablespoons of cold water, the BBQ sauce, Worcestershire sauce, tomato sauce and mustard. Season with salt and pepper. Stir occasionally, until cooked. Once the mix in the pan is cooked well, broken down and nice and squishy, remove it. - Mix the raw leftover onion & the chopped tomato together, add a sprinkle of salt, then mix and leave to take on the flavour.
- Turn up the heat to medium high. To the same pan, add the cauliflower/broccoli rice. If using from the freezer, defrost it a little in the microwave. Mix it around while cooking until it is cooked to your liking. Once done, tip the vegetable mixture back in with the veggie rice and gently mix it around a little bit , not too much. Season with salt and pepper.
- Serve into a bowl and scatter with the pickles, spring onion and tomato mixture. Drizzle with extra barbecue sauce and mustard & devour !
Notes
- This mixture can be eaten on its own, or it does go well in lettuce cups.
- Storage : freezes well without the cold toppings. Keeps in fridge for up to 3 days.
- This recipe is equivalent to 4 cups of allowed vegetables for VLCD
Libby
January 17, 2021
Do you have a thermomix recipe for this one?
Joni Condos
January 17, 2021
No, sorry, I dont but please join the OptiCook closed recipe group, as many in there have converted recipes and posted them there for everyone, https://www.facebook.com/groups/opticookvlcdintensivephaserecipegroup , Cheers, Joni, OptiCook