Midweek meaty low-carb pilaf

Midweek meaty low-carb pilaf

Think of this as a meaty, one-pan meal that uses ground meat, liver, or sausages and cauliflower rice as a low-carb base. The pilaf is best finished with lots of fresh herbs, but you could scatter over dried thyme or oregano if that's what you have on hand. Harissa has quite a kick, so adjust the amount to your preferences.

Midweek meaty low-carb pilaf

Think of this as a meaty, one-pan meal that uses ground meat, liver, or sausages and cauliflower rice as a low-carb base. The pilaf is best finished with lots of fresh herbs, but you could scatter over dried thyme or oregano if that's what you have on hand. Harissa has quite a kick, so adjust the amount to your preferences.
USMetric
4 servingservings

Ingredients

  • 8 oz. 230 g chicken liver,chicken livers, or sausage in linkssausages in links
  • 3 tbsp 3 tbsp olive oil
  • 4 oz. 110 g white onionwhite onions or leek, finely choppedleeks, finely chopped
  • 1 1 garlic clove, crushedgarlic cloves, crushed
  • 8 oz. 230 g ground lamb
  • 14 oz. 400 g cauliflower rice
  • 1½ tbsp 1½ tbsp harissa paste
  • 1 tsp 1 tsp ground cumin
  • ½ cup 120 ml beef stock, or hot water
  • 2 tbsp 2 tbsp finely chopped, fresh cilantro, or fresh parsley, or fresh dill
  • salt and pepper, for seasoning
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Instructions

  1. If using chicken livers, cut away any tough, white connective tissue, and then roughly chop. Or, if using sausages, chop into bite-sized pieces.
  2. Heat the oil in a large frying pan, over medium heat. Add the onion and fry for 5 minutes, or until soft and translucent. Add the garlic and ground lamb, and season with salt and pepper. Stir together, breaking up the ground lamb.
  3. Increase the temperature to medium-high, and stir in the liver, or sausages. Cook for 7–10 minutes, until browned and cooked through.
  4. Stir in the cauliflower rice, harissa, cumin, and stock. Reduce temperature to medium, cover, and cook for 5 minutes, stirring occasionally; the cauliflower rice will change from bright white grains to a creamy, light brown color. If the mixture becomes too dry, add a splash of stock or water.
  5. Fold in the herbs, season with salt and pepper, and serve in warm bowls.

Meat and liver

Swap out any of the uncooked meat for leftover cooked meat. Use lamb, beef, or pork mince and any liver.

Sausage

Look for high-meat-content sausages that don’t contain starch, such as merguez, Toulouse or Italian varieties.

Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Katie’s cookbook, "The 30 Minute Diabetes Cookbook: Eat to Beat Diabetes with 100 Easy Low-carb Recipes". Diet Doctor receives no payment or other considerations from the sale of Katie’s cookbooks or the publishing of this post.

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