Swapping in cauliflower rice can help create a lower-carb holiday side. To ensure a perfect texture, wild rice and riced cauliflower are cooked separately and then combined. Source: Diabetic Living Magazine, Winter 2020

Andrea Kirkland M.S., RD


Ingredient Checklist


Instructions Checklist
  • Cook wild rice according to package directions, 40 to 50 minutes. Drain.

  • Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, stirring to crumble, until brown, 5 to 7 minutes. Transfer to a medium bowl.

  • Add 1 Tbsp. oil to the pan. Add mushrooms and cook over medium-high heat, stirring occasionally, until very brown, 7 to 9 minutes. Transfer the mushrooms to the bowl with the sausage.

  • Add the remaining 1 Tbsp. oil to the pan. Add onion, carrot, celery, and garlic; cook over medium-high heat, stirring occasionally, until tender, 4 to 5 minutes.

  • Return the mushrooms and sausage to the pan. Stir in cauliflower, apple, broth, salt, and pepper; cover and cook until the cauliflower and apple are tender-crisp, about 5 minutes. Remove from heat and stir in the rice, parsley, sage, and thyme.


Tip: Look for riced cauliflower in the produce section of your grocery store, or make your own: pulse cauliflower in a food processor to get rice-size pieces.

Nutrition Facts

157 calories; 6.7 g total fat; 1.3 g saturated fat; 28 mg cholesterol; 364 mg sodium. 245 mg potassium; 16.3 g carbohydrates; 2.7 g fiber; 5 g sugar; 8.9 g protein; 1480 IU vitamin a iu; 18 mg vitamin c; 27 mcg folate; 26 mg calcium; 1 mg iron; 28 mg magnesium;