“Shamrock” “Rice”

Tuesday March 19, 2013

This recipe is neither Irish, nor rice, but it IS green — naming it shamrock rice is an intentional pun.

Sunday was St. Patrick’s day, a date celebrated around the world to commemorate one of Ireland’s patron saints.   Kids love setting leprechaun traps and wearing green and all that fun stuff.

However, we are neither Catholic nor Irish and I pretty much forgot all about the holiday until dinnertime.  I decided I better do something to “green up” our day and decided to turn our regular ole cauliflower rice into “Shamrock Rice”.

Shamrock "Rice"
Recipe type: Side Dish/Vegetable
Cuisine: Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 4
A paleo-friendly, gluten-free "greened-up" version of cauliflower rice.
  • ½ head cauliflower, coarsely chopped
  • 1-2 c. kale, chopped
  • 2 Tbsp grassfed butter (Kerrygold!) or other oil
  • ¼ c. onion, chopped (optional)
  • ¼ c. celery, chopped (optional)
  • salt & pepper to taste
  1. Note: Special Equipment needed: food processor
  2. Add kale to food processor, pulsing into finely ground.
  3. Add cauliflower to food processor, pulsing until it is the consistency of rice.
  4. Add butter/oil to skillet and heat to medium heat.
  5. If adding optional veggies (onion and celery) sautee in pan for 2-3 minutes.
  6. Then add the cauli-kale and saute another 5-6 minutes.
  7. Season with salt and pepper and serve warm.


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