|1 package||Joyloop Cauliflower Rice|
|½ can (15-ounce size)||Cannellini beans|
|½ cup||Vegetable stock|
|2 teaspoons||Olive oil|
|4 ounces||Cremini mushrooms, sliced|
|½ ||Yellow onion, chopped |
|2 cloves||Garlic, minced|
|1 tablespoon||Fresh lemon juice|
|¼ cup||Grated Parmesan cheese|
|¼ cup||Chopped fresh flat-leaf parsley|
|To taste||Salt and pepper|
|To taste||Truffle oil|
Add beans and broth to food processor and puree 30 seconds until smooth and set aside.
2. Add olive oil to a large pan and heat on medium-low. Add mushrooms and onions. Cook until onions are soft and mushrooms are lightly browned (about 5 min.)
Add garlic, salt/pepper, and lemon juice and increase heat to medium-high. Continue cooking until almost all the liquid has evaporated.
Add bean puree to the pan and bring to a simmer. Stir in the cauliflower rice. Reduce heat to medium, cover the pan, and cook, stirring occasionally, until cauliflower is tender, 5-7 minutes.
Uncover the pan and turn off the heat. Add the cheese and parsley and stir until combined. Drizzle with truffle oil and serve.