Grilled corn on the cob (on the BBQ) is easy to make, delicious, and a great way to keep a kitchen cool on hot days, by cooking outside!
Do you enjoy corn on the cob?  We LOVE corn on the cob!  Each summer, I try to pick up fresh corn at the grocery store or farmer’s market whenever I can. 

For most of our married life I simply boiled the corn with a teensy tiny bit of sugar in the water. That’s the way I used to cook corn on the cob most of the time.

But in the past couple years I’ve realized just how absolutely delicious grilled corn on the cob can be.

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How To Make Easy Grilled Corn On The Cob

There are several methods for grilling corn… we’ve grilled it with the husks still on, after soaking it in water (to prevent burning). That is delicious, and “steams” the corn inside the husk.

Another way to grill corn is the method I’m sharing today. This method is perfect if you just want to get corn on the grill, then onto the table, but don’t want to soak the corn in water.

Here’s The Method We Use For Grilled Corn On The Cob

Soooo… always start with FRESH corn. Corn on the cob is the best when it is at its peak locally during the Summer months.

Whether you get fresh corn from your own garden, a grocery store, farmer’s market, or a friend who is feeling generous with their harvest, it doesn’t matter. Just get yourself some fresh yummy ears of corn!

For this method used for grilled corn on the cob, you will need to completely remove the corn husks and as much of the corn “silk” as possible before starting. Rinse, then dry off corn.

Lightly brush each ear of corn you are using with a very mild tasting cooking oil (I used vegetable oil). Make sure to brush the oil on all sides.

Time To Grill The Corn On The Cob!

Preheat your charcoal BBQ grill until the coals are ready (hot, hot, hot) or a gas grill has reached a high temperature. 

We grilled the corn this time on our beloved Weber charcoal grill with some yummy looking baby back ribs. Now THAT’S gonna be a good dinner!

Cook the corn for 2-3 minutes on the hot grill, then rotate each ear of corn a quarter turn. It should be “barely charred” or have light brown grill marks on it.

See how the ears of corn are starting to have a slight “char” on the kernels? That is GOOD.

Keep rotating the ears of corn a quarter turn every 2-3 minutes.  If the coals are hot enough, the total time to cook the grilled corn on the cob is usually about 10 minutes.

Be careful to not let the kernels burn too much, but a good char on each piece of corn is wonderful!

When Is The Corn Done?

Once the corn has been grilled on all sides (after about 10-11 minutes), the corn should be done! 

Transfer the grilled corn on the cob to a serving plate, add butter, season to taste with salt and pepper, and dig in!

Go ahead and chomp away on this summertime treat – it’s really delicious! We love the slight smoky taste the corn has after being grilled.

How Else Can I Use Grilled Corn?

Another way to use grilled corn on the cob is to let it cool, then slice off the kernels from the cob.

The grilled corn kernels taste wonderful when added to a Southwestern-style salad like Black Bean Corn & Tomato Salad w/ Avocado Cilantro Dressing, soup or a taco salad. A great smoky grilled corn flavor will be instantly added to that dish!

There are so many different ways to cook corn on the cob… this is one simple method that we enjoy using. It’s nice to cook a piece of meat AND the corn on the grill at the same time!

Sure hope you will consider trying it this EASY way! If you enjoy dishes with fresh corn, may I also suggest my recipes for Grilled Unshucked Corn On the Cob and Fresh Corn Sauté with Red Peppers and Onions?

Thanks for stopping by today. I invite you to come back again soon for more family friendly recipes. Take care, and have a GREAT day!

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Easy Grilled Corn On The Cob

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Grilled corn on the cob (on the BBQ) is super easy to make, delicious, and is a great way to keep your kitchen cool during hot summer days, by cooking outside!

Category: Side Dishes, Vegetables

Cuisine: American

Keyword: grilled corn on the cob

Servings: 2 servings

Calories Per Serving: 155 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 ears fresh corn on the cob
• 1 Tablespoon vegetable oil (or light tasting oil)
• 1 teaspoon butter (or more, to taste)
• 1 pinch salt (or more, to taste)
• 1 pinch black pepper (or more, to taste)

US Customary - Metric

Instructions

1. Completely remove the corn husks and as much of the corn "silk" as possible before starting. Rinse, and dry off corn.

2. Lightly brush each ear of corn you are using with a very mild tasting cooking oil (I used vegetable oil). Make sure to brush the oil on all sides.

3. Preheat your BBQ grill until you have very hot coals or a high temperature reading. When hot, place corn ears on grill. After 2-3 minutes cooking the corn on the hot grill, rotate each ear a quarter turn. Keep rotating the ears of corn a quarter turn every 2-3 minutes. If the coals are hot enough, the total time to cook the ears of corn is usually about 10-11 minutes. Be careful to not let the kernels burn too much, but a good char is wonderful!

4. When corn is grilled on all sides (after about 10-11 minutes), the corn should be done!  Transfer the grilled corn on the cob to a serving plate, add butter, season to taste with salt and pepper, and dig in! Enjoy!

Nutrition Facts

Easy Grilled Corn On The Cob

Amount Per Serving (1 ear of corn)

Calories 155 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 7g44%

Cholesterol 5mg2%

Sodium 31mg1%

Potassium 243mg7%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 5g6%

Protein 2g4%

Vitamin A 230IU5%

Vitamin C 6.1mg7%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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You’ll love this easy, delicious, homemade broccoli au gratin rice pilaf side dish (a Rice a Roni copycat), with rice, orzo pasta, broccoli and cheese! It’s a wonderful accompaniment for beef, chicken, pork OR seafood!

I prepared this simple recipe for broccoli au gratin rice pilaf recently as a side dish for our salmon dinner.  What a delicious treat!  This filling recipe is basically a copycat version of the popular Rice-a Roni boxed Broccoli au Gratin mix, but guess what?

This pilaf is just as easy to make from scratch, and is full of homemade flavors and fresh ingredients!  It doesn’t take much time or effort at all to make, and really tastes GOOD! Here’s how to make broccoli au gratin rice pilaf (4 generous servings):

Scroll Down For A Printable Recipe Card At The Bottom OF The Page

Brown The Rice And Orzo Pasta

Start by heating olive oil on medium heat in large skillet. Add the orzo pasta and white rice to skillet. Stir mixture often (to prevent burning) and cook until the orzo turns a nice golden brown, as you can see in the photo below. This will only take a few minutes.

Cook The Broccoli Au Gratin Rice Pilaf

The next simple step is to add vegetable broth to the pilaf mixture in skillet. Bring the liquid to a rolling boil, then reduce heat to Low.

Cover the skillet (or pan), and cook for about 10-15 minutes, until almost all of the broth has been absorbed.  At that point, add finely chopped broccoli. (I used frozen broccoli, which I thawed and chopped finely, before beginning).

Stir broccoli into the pilaf; cook mixture for another 3 minutes. Remove the skillet (or pan) from direct heat; add in the shredded cheddar cheese, butter, and season with salt and pepper (to taste). Stir until cheese and butter have melted and blended in completely. Put a lid on the pan, keep covered, and let the pilaf rest for 4-5 minutes.

Serve The Broccoli Au Gratin Rice Pilaf!

When ready, remove lid from pan, fluff the broccoli rice pilaf with a fork, and dish this yummy food up straight from the pan, OR place it in a pretty serving bowl to dress it up a bit!

Your family will really enjoy this tasty side dish, and you can smile, knowing you were able to get a yummy, healthy veggie into them!

Here is the finished broccoli rice pilaf on my husband’s plate, with Orange and Rosemary Glazed Salmon on the side.  Seafood, broccoli rice pilaf, all present and accounted for on the ol’ dinner plate, for the win!

Thank you for visiting my blog today. I appreciate it, and really hope you will consider trying this recipe for Broccoli Au Gratin Rice Pilaf. It’s truly easy to make, and tastes wonderful! You might also enjoy my recipe for Easy Homemade Rice Pilaf (a delicious, “plain” version). Have a great day, and may the work of your hands bring great joy to God, others, and YOU!

Looking For More SIDE DISH Recipes?

• Au Gratin Potatoes
• Lemon Parmesan Orzo
• Cranberry Orange Israeli Couscous
• Toasted Orzo With Lemon And Chives
• Quick Easy Cornbread Stuffing

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe Source: Debi, at  https://lifecurrentsblog.com/homemade-rice-a-roni/

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Broccoli Au Gratin Rice Pilaf

Prep Time

5 mins

Cook Time

12 mins

Resting Time

5 mins

Total Time

17 mins

 

You'll love this easy, delicious Broccoli Au Gratin Rice Pilaf (a Rice a Roni copycat), with rice, orzo pasta, broccoli and cheese!

Category: Side Dish

Cuisine: American

Keyword: broccoli au gratin rice pilaf

Servings: 4 servings

Calories Per Serving: 305 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 Tablespoon olive oil
• 1/2 cup orzo pasta
• 1/2 cup white long grain rice
• 2 cups vegetable broth
• 1 cup broccoli , finely chopped
• 2 Tablespoons butter
• 1/2 cup sharp cheddar cheese , shredded
• 1 pinch salt , to taste
• 1/4 teaspoon ground black pepper

US Customary - Metric

Instructions

1. Begin by heating olive oil in large skillet or saucepan on medium heat. Add orzo and white rice to skillet;  stir, to cover orzo and rice well with the oil. Stir mixture often (to prevent burning) and cook until the orzo turns a nice golden brown. This will only take a few minutes.

2. The next step is to add vegetable broth to the pilaf mixture in skillet. Bring the liquid to a rolling boil, then reduce heat to Low. Cover the skillet (or pan), and cook between 10-15 minutes, until ALMOST all of the broth has been absorbed (mine took 12 minutes, so keep an eye on it).  At that point, add chopped broccoli.  Stir broccoli into the pilaf; cook mixture for 3 more minutes.

3. Remove skillet (or pan) from direct heat; add the shredded cheddar cheese, butter, salt and pepper.  Stir until cheese and butter have melted and blended in completely. Put a lid on the pan, keep covered, and let the pilaf rest for 4-5 minutes, then remove lid, and fluff pilaf with a fork. Transfer to a serving bowl, if desired, and serve. Enjoy!

Nutrition Facts

Broccoli Au Gratin Rice Pilaf

Amount Per Serving (1 serving)

Calories 305 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g44%

Cholesterol 29mg10%

Sodium 627mg27%

Potassium 154mg4%

Carbohydrates 35g12%

Fiber 1g4%

Sugar 1g1%

Protein 8g16%

Vitamin A 710IU14%

Vitamin C 20.3mg25%

Calcium 123mg12%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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Enjoy these easy to make, delicious sautéed mushrooms, with wine and butter, as a garnish for grilled steak or chicken, or as a simple side dish!

One of my favorite ways to top a grilled steak or piece of chicken is with this side dish recipe for EASY Sautéed Mushrooms! Made easily in a few minutes, they’re also wonderful served simply as an accompaniment to a variety of other dishes.

It only takes a few ingredients to make this tasty dish!  There are many varieties of mushrooms, but the personal favorites I use most often are baby portabellas or plain button mushrooms, both commonly found at most grocery stores.

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How To Make Sautéed Mushrooms

Here’s how to whip up a batch of these mushrooms, lickety-split (photos are for a total of 2 servings)!

In a medium sized skillet, melt 1 Tablespoon butter.  Add cleaned, thinly sliced mushrooms to skillet.  Sautè 3-4 minutes on medium heat, stirring often, until mushrooms begin to soften and turn light brown.

Add 1/4 cup dry white wine to skillet, and continue cooking.

Once liquid has cooked away and mushrooms are fully cooked, season lightly with garlic powder.  Stir. Season with salt and pepper, to suit your taste.

Time to Enjoy Some Easy Sautéed Mushrooms

When ready to serve, place the cooked mushrooms onto serving plate, or directly onto cooked steak (or chicken).  Lightly garnish with parsley flakes, then serve.

That’s it!  See how EASY it is to add these delicious tasting sautéed mushrooms to your meal? Hope you will enjoy this simple side dish. The recipe can be easily doubled, etc. for larger quantities.  Have a wonderful day!

Looking For More VEGGIE SIDE DISH Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a good variety of veggie side dish recipes you will enjoy, including:

• Au Gratin Potatoes
• Easy Creamed Spinach
• Loaded Grilled Cauliflower
• Broccoli Salad

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Facebook page: The Grateful Girl Cooks!
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Easy Sautéed Mushrooms

Prep Time

3 mins

Cook Time

10 mins

Total Time

13 mins

 

Enjoy these easy to make, delicious sautéed mushrooms, as a garnish for grilled steak or chicken, or as a simple side dish!

Category: Side Dish

Cuisine: American

Keyword: sauteed mushrooms

Servings: 2 servings

Calories Per Serving: 101 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 12 button mushrooms , thinly sliced
• 1 Tablespoon butter
• 1/4 cup dry white wine
• 1/8 teaspoon garlic powder
• Pinch salt and pepper , to taste
• 1/4 teaspoon dried parsley flakes , for garnish (optional)

US Customary - Metric

Instructions

1. In a medium skillet, melt 1 Tablespoon butter.  Add cleaned, thinly sliced mushrooms to skillet.  Cook 3-4 minutes on medium heat, stirring often, until mushrooms begin to soften and turn light brown.

2. Add 1/4 cup dry white wine to skillet, and continue cooking. Once liquid has cooked away and mushrooms are fully cooked, season lightly with garlic powder.  Stir. Add salt and pepper, to taste.

3. Place cooked mushrooms onto serving plate, or directly onto cooked steak (or chicken).  Lightly garnish with parsley flakes.

Nutrition Facts

Easy Sautéed Mushrooms

Amount Per Serving (1 serving)

Calories 101 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 15mg5%

Sodium 57mg2%

Potassium 402mg11%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 2g2%

Protein 3g6%

Vitamin A 175IU4%

Vitamin C 2.6mg3%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Asian Style Stir Fry Veggies are bursting with color and flavor, and are a simple, delicious way to serve fresh vegetables with your meals.  Even kids will like this simple side dish!

The recipe for Asian style stir fried veggies couldn’t be simpler, but the results are sure yummy! I came up with a simple sauce years and years ago, and enjoy using it occasionally to enhance mixed fresh stir-fried vegetables! Here’s how to make this dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prep The Stir Fry Veggies

Clean veggies, dry and then prep them, by cutting them into bite sized slices or chunks.  This time, I used broccoli, yellow squash, green zucchini, red and orange bell peppers, brown onion, baby carrots, and mushrooms.

Truthfully, any combination of vegetables you have available will work well (I’ve also added bok choy, green peppers, fresh asparagus or green beans, at times). Set aside.

Make The Asian Style Sauce

Mix Asian-style sauce in a small cup or bowl.  I simply used a fork to mix the ingredients (water, soy sauce, ground ginger and cornstarch) together. Set aside.

Stir Fry The Veggies

In a large skillet, heat oil on medium-high heat until very hot (but not smoking).  Add the vegetables all at once (except for minced garlic).

Cook, stirring often, until vegetables are cooked (about 5-6 minutes). They should be crisp-tender when done. Add the minced garlic, and stir, to prevent burning. Cook an additional minute.

Add Sauce To The Stir Fried Veggies

Give the sauce a final stir, then pour the Asian sauce into skillet, and stir to combine. The sauce will begin to thicken almost immediately. Continue to stir. If the sauce becomes too thick, add just a touch of water to skillet and stir until all veggies are coated with sauce, and are heated through.

Once the Asian style stir fry veggies are heated through, and covered with sauce, they are ready to serve. For this meal, I served them as a side dish, along with a piece of pan-seared salmon and steamed rice. YUM!

That’s it! I really hope you will consider making these Asian Style Stir Fry Veggies.  They add a LOT of color and wonderful flavor to any meal!  It’s a great way to get more vegetables onto the plate, and they really do taste great (hint, hint).

Hope you have an absolutely WONDERFUL day, and remember… be KIND to those you encounter throughout your day.  You never know what others are going through… why not be their bright beacon of hope for that day! God Bless You!

Looking For More VEGETABLE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of veggie recipes for you to enjoy, including:

• Oven Roasted Veggies
• Broccoli Cauliflower Bake
• Baked Praline Acorn Squash

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Instagram: jbatthegratefulgirlcooks

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Asian Style Stir Fry Veggies

Prep Time

10 mins

Cook Time

6 mins

Total Time

16 mins

 

You'll love these colorful, delicious, quick and easy to make Asian style stir fry veggies. They're a perfect side dish for a variety of meals.

Category: Side Dishes

Cuisine: Asian

Keyword: stir fry veggies

Servings: 2 large servings

Calories Per Serving: 221 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Veggies (Use any combo or quantity you wish... this is what I used):

• 2 Tbsp Vegetable oil
• 1 Zucchini , I used 1/2 green and 1/2 yellow), sliced
• 6-8 Mushrooms , sliced
• 1/4 medium Brown onion , sliced
• 1 cup Bell peppers , I used red and orange, sliced
• 8 Baby Carrots , I used 8-10, sliced lengthwise
• 1 cup Broccoli florets
• 1 tsp Minced garlic

For Asian Style Sauce:

• 3/4 cup water
• 2 Tablespoons soy sauce
• 1/8 teaspoon ground ginger
• 1 teaspoon cornstarch , I used a heaping teaspoon

US Customary - Metric

Instructions

1. Clean veggies, dry them, then prep them, by cutting them into bite sized slices or chunks. Set aside.
2. Mix Asian-style sauce in a small cup or bowl. I simply used a fork to mix the ingredients (water, soy sauce, ground ginger and cornstarch) together. Set aside.
3. In a large skillet, heat oil on medium-high heat until very hot (but not smoking). Add the vegetables all at once (except for minced garlic). Cook, stirring often, until vegetables are cooked (about 5-6 minutes). They should be crisp-tender when done. Add the minced garlic, and stir to prevent burning. Cook an additional minute.
4. Give the sauce a final stir, then pour it into skillet, and stir to combine. The sauce will begin to thicken almost immediately. Continue to stir. If sauce becomes too thick, add just a little bit more water to skillet and stir until all veggies are coated with sauce, and are heated through. Remove skillet from heat, serve, and enjoy!.

Nutrition Facts

Asian Style Stir Fry Veggies

Amount Per Serving (1 g)

Calories 221 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 11g69%

Sodium 1071mg47%

Potassium 900mg26%

Carbohydrates 19g6%

Fiber 5g21%

Sugar 10g11%

Protein 7g14%

Vitamin A 8330IU167%

Vitamin C 157mg190%

Calcium 55mg6%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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Potato Hash with Rosemary is easy to prepare, seasoned with salt, pepper, onion, and fresh rosemary. A simple side dish for beef, pork, and poultry!
If you are looking for a simple vegetable side dish to serve with beef, poultry or pork, may I suggest this simple yet delicious Potato Hash With Rosemary? I found the recipe for a potato hash side dish in a Southern Living cookbook I bought while on vacation in Washington state earlier this summer.

The recipe couldn’t be simpler! A baking potato, sweet potato, onion, garlic, fresh rosemary, and light seasonings are cooked together until tender, and then served. The potato hash with rosemary was a wonderful side dish for a chicken dinner I fixed recently. I want to share this easy recipe with YOU, in the hope that you will want to try it, too!

Scroll Down For A Printable Recipe Card At The bottom Of The Page

How To Make Potato Hash

Here’s how to make the potato hash:  First, prep the ingredients (truly this is easy, and it’s the “hardest” part of the whole recipe).  Peel and cube potatoes, mince garlic, chop onion and fresh rosemary.

Time To Cook!

Heat the olive oil in a non-stick skillet on medium-low heat. Add the rest of the ingredients except for the garnish. This includes the potato, sweet potato, onion, garlic, a Tablespoon of fresh rosemary, salt, and pepper. Stir these ingredients together.

Cover the skillet and cook, on medium-low heat, for 20-25 minutes, stirring and turning occasionally, until the potatoes are tender.

Time To Serve The Potato Hash With Rosemary!

When done, transfer potato hash to serving dish and garnish with fresh sprigs of rosemary. Serve hot, and enjoy this simple veggie side dish!

I think this potato hash with rosemary looks pretty good… and guess what? It TASTES good, also! Win-Win!

I enjoy finding and trying new recipes for side dishes, and glad I found this one for potato hash. Hope you have the opportunity to try making it, as well, and trust you enjoy it. Sure do hope you have a fantastic day, friends. I am grateful today for another GORGEOUS warm summer day here in Oregon.

Looking for More Recipes Featuring POTATOES?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderful recipes using potatoes you might enjoy, including:

• Cheesy Skillet Potatoes
• Potato Salad
• Roasted Hasselback Potatoes
• Crispy Homemade Hash Browns

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: The cookbook “Southern Living – 1998 Annual Recipes”, Published 1998, Oxmoor House, Inc., Book Division of Southern Progress Corporation, page 16.

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Potato Hash with Rosemary

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

Potato Hash with Rosemary is easy to prepare, seasoned with salt, pepper, onion, and fresh rosemary, and is a simple side dish for beef, pork, and poultry.

Category: Side Dish

Cuisine: American

Keyword: potato hash

Servings: 4 servings

Calories Per Serving: 139 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 large baking potato , peeled and cubed
• 1 large sweet potato , peeled and cubed
• 1/4 cup chopped onion
• 2 cloves garlic , minced
• 2 Tablespoons olive oil
• 1 Tablespoon chopped fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• **Garnish (optional): fresh sprigs of rosemary

US Customary - Metric

Instructions

1. Heat olive oil in a non-stick skillet on medium-low heat. Add rest of ingredients except for garnish (potato, sweet potato, onion, garlic, Tablespoon of fresh rosemary, salt and pepper). Stir together.
2. Cover skillet and cook (on medium-low) for 20-25 minutes, stirring occasionally, until potatoes are tender.
3. When done, transfer potato hash to serving dish and garnish with fresh sprigs of rosemary.
4. Serve hot, and enjoy this simple side dish!

Nutrition Facts

Potato Hash with Rosemary

Amount Per Serving (1 g)

Calories 139 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 312mg14%

Potassium 346mg10%

Carbohydrates 17g6%

Fiber 1g4%

Sugar 2g2%

Protein 1g2%

Vitamin A 4625IU93%

Vitamin C 5mg6%

Calcium 19mg2%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin to your Pinterest boards!

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Cauliflower rice, (seasoned with Parmesan and garlic) is a trending, healthy substitute for people wanting to avoid the carbs/starches in white or brown rice! 
I recently found a recipe for Cauliflower Rice with Parmesan and Garlic, and decided to check it out. What a great way to get more veggies on the ol’ dinner plate!

How Cauliflower Rice Got It’s Name

The dish is called “rice” because a head of cauliflower is processed in a food processor (or by using a box grater) so that the florets become small enough that they LOOK like rice.  The cauliflower is then cooked and served.

This recipe for cauliflower rice adds a bit of flavor to the cooked “rice” by adding a bit of fresh grated Parmesan cheese, minced garlic and butter. The result? A tasty side dish, that still comes in under 100 calories! It’s very easy to make cauliflower rice. If you’ve been curious like I was as to HOW to make it, give this simple recipe a try, and see for yourself!

How To Make Cauliflower Rice

To “rice” the cauliflower, remove the outer leaves and core from a medium sized head of cauliflower. Cut the cauliflower into small florets.

Place the florets into a food processor (with blade attachment).  Pulse several times until the cauliflower florets are small like grains of rice.

Can I Still Make Cauliflower Rice If I Don’t Own A Food Processor?

The good news is… YES!!!  If you do not own a food processor, no problem… simply use a box cheese grater and grate into small rice sized pieces!

Melt butter in a large skillet or saucepan on medium-low heat. Add minced garlic and continue to cook, stirring constantly, for 2-3 minutes, so that the garlic flavor is infused into the melted butter.

It is important NOT to burn the garlic, so keep an eye on it!  Add the cauliflower rice to the skillet and stir. Turn the heat up to medium-high to finish cooking.

Sprinkle grated Parmesan cheese on top and stir well, to combine. Cook for about 5 minutes, or until cauliflower is tender, stirring often.

Season the cauliflower rice with salt and pepper, to taste. I added some dried parsley at this point, as well. Stir to completely mix all ingredients, and reheat, if necessary to serving temperature.

Pour the rice into a serving dish, and garnish with chopped fresh parsley and additional Parmesan cheese, if desired.  Serve this side dish hot.

Hope you will consider trying this recipe for cauliflower rice.  It fools the eye because it LOOKS like rice on the plate, but has fewer calories, and tastes like cauliflower (with some seasonings)! What a great way to get more veggies onto the ol’ dinner plate, right?  You might also want to try my recipe for Lemon Garlic Cauliflower Rice. Have a great day!

Looking For Other RICE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. You might also enjoy a few other recipes for RICE that I have on this blog, including:

• Easy Homemade Rice Pilaf,
• Fiesta Rice,
• Wild Rice Salad in Pumpkin Vinaigrette
• Broccoli Au Gratin Rice Pilaf 

Interested In More Recipes?

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Recipe Adapted From: http://kirbiecravings.com/2016/05/garlic-parmesan-cauliflower-rice.html

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Cauliflower Rice with Parmesan and Garlic

Prep Time

5 mins

Cook Time

7 mins

Total Time

12 mins

 

Cauliflower rice, (seasoned with Parmesan and garlic) is a trending, healthy substitute for people wanting to avoid the carbs/starches in white or brown rice!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: cauliflower rice

Servings: 8 (1/2 cup) servings

Calories Per Serving: 95 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 medium head of cauliflower (will yield approx. 4 cups of cauliflower "rice")
• 4 Tablespoons butter
• 4 garlic cloves , minced
• 1/2 cup shredded Parmesan cheese
• Dried parsley (just a shake or two)
• Salt and pepper , to taste
• Fresh chopped parsley for garnish (optional)
• Parmesan cheese for garnish (optional)

US Customary - Metric

Instructions

1. To "rice" the cauliflower, remove outer leaves and core from a medium sized head of cauliflower. Cut the cauliflower into small florets. Place florets into a food processor (with blade attachment). Pulse several times until florets are small, like grains of rice. No food processor? Use a box cheese grater and grate into small rice sized pieces!
2. Melt butter in a large skillet or saucepan on medium-low heat. Add minced garlic and continue to cook, stirring constantly, for 2-3 minutes, so the garlic flavor is infused into butter. It is important NOT to burn the garlic, so keep a good eye on it! Add "riced" cauliflower to skillet, stir, and turn heat to medium-high.
3. Sprinkle grated Parmesan cheese on top and stir well, to combine. Cook cauliflower for about 5 minutes, stirring often, until cauliflower is tender. Season with salt and pepper (to taste) and dried parsley. Stir to combine all ingredients, and reheat if necessary, to serving temp.
4. Transfer the rice to a serving dish, garnish with chopped fresh parsley and additional Parmesan cheese, if desired. Serve hot.

Nutrition Facts

Cauliflower Rice with Parmesan and Garlic

Amount Per Serving (1 serving)

Calories 95 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Cholesterol 20mg7%

Sodium 171mg7%

Potassium 173mg5%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 230IU5%

Vitamin C 26.2mg32%

Calcium 93mg9%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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