3 bags of riced cauliflower (fresh or frozen)
1 8 oz. package portobello mushrooms (sliced)
½ lb. bacon cut into small pieces
½ cup chicken broth or stock
Minced garlic (2 cloves)
Scallions (to taste)
Salt and pepper (to taste)
Add cut-up bacon to heated frying pan and cook through but not crispy.
Add mushrooms, scallions, and garlic to bacon and sauté for about 5 minutes.
Add riced cauliflower with ½ cup chicken broth/stock and cook until cauliflower is cooked through not soggy (should look like rice.)
Garnish with scallions or parsley. This is optional.