Anything Goes Rice (15 Minutes & Grain-Free)

Right now, all I want to do is play!  I don’t want to be stuck in the kitchen cooking another meal from scratch.  I don’t want to spend my “free time” experimenting with a new recipe that I will undoubtedly have to modify.  I want to ride bikes with my children and go hiking with my dogs.  I want to read more, laugh more, and spend time relaxing – even if it’s just 5 minutes in the middle of the day.


So, I’ve given myself permission to take a break.


I found packaged foods my family can eat that are aligned with my core principles, and I threw them together.  I’m happy to report, that “Anything Goes Rice” was a hit with my children!


This meal is so simple and versatile.  I’ve provided a basic recipe, but you can add whatever you’d like.  Anything goes!  If you want to jazz it up, suggestions are included at the bottom of this post.


This is not a recipe designed to impress, but if you’re looking for a break – like I am – it’s quick, it’s easy, and it just might be aligned with your core principles too.



1 Bag Organic Riced Cauliflower*

1/2 Bag Organic Peas or Organic Peas & Carrots (look for The Butterfly)

Leftover Meat, cut into bite sized pieces (I used Polyface Farm sausage left over from breakfast, which was the trick in making this dish flavorful.  It was bland without the spices contained in the sausage.  But, you can use any meat – bacon, hamburger meat, pork chops, etc)

1/4 teaspoon Real Salt or Coconut Aminos 

Avocado Oil (or your preferred oil) 

Optional: Your Preferred Seasoning (You might try freshly grated ginger, fresh pressed garlic, or freshly chopped parsley)



1. Coat bottom of skillet with avocado oil.  Heat oil in skillet over medium-low heat.

2. Add riced cauliflower and peas.  Cook until close to tender (roughly 6-8 minutes).

3.  Add meat and continue cooking until heated throughout (roughly 2-3 minutes).

4. Stir in salt (and any additional seasonings you desire) then serve.


Jazz it up: Sauté 1 small onion (finely chopped) in pan for 8-10 minutes then add 2 celery stalks (finely chopped) and sauté for 5 minutes.  Then add riced cauliflower and peas, followed by meat and seasoning.  I also tried this dish with added wild rice, which bulked up the meal – making it go further – and added a more firm texture.

*If you can’t find riced cauliflower, you can make it yourself.  Coarsely chop 1 large head of cauliflower, trimmed.  In a food processor, pulse cauliflower until it is the texture of rice.  

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