Yellow Cauli Risotto
1 cup Organic Sweet Kernel Corn
1⁄2 teaspoon turmeric powder
1 cup cooked white rice (or sub quinoa)
1⁄3 cup shredded monterey jack cheese (or sub dairy-free cheddar shreds)
splash of lemon juice (optional)
- In a large skillet over medium high heat, heat up the olive oil. Then, stir in the riced cauliflower (fresh or frozen), corn, and minced garlic. Saute for 3 - 4 minutes until warmed and softened.
- Then, stir in spices, cooked rice, and dairy-free cheese. Cook for an additional 2 minutes.
- Serve hot or cold.
Yields 3 Servings