Riced Broccoli & Cauliflower Pilaf

• 16 ounces diced pancetta
• 16 ounces riced broccoli
• 16 ounces riced cauliflower
• 12 ounces sliced mushrooms
• 4 minced shallots
• 1 tablespoon Litehouse Freeze-dried Salad Blend
• Salt & Pepper to taste
• 1/2 teaspoon Mrs. Dash Extra Spicy Seasoning Blend
• 1/2 cup white wine
• 8 ounces dry toasted pine nuts
• 1/2 cup grated parmesan cheese, optional

1. Cook pancetta in a large skillet until crispy. Remove with a slotted spoon to a paper towel-lined plate.
2. Add the minced shallots and sliced mushrooms to the pancetta drippings and cook until the shallots are translucent and the mushrooms have softened.
3. Add the broccoli, cauliflower, herbs & spices and mix well. Sweat the veg for 2-3 minutes. Add the wine to deglaze the pan then cover with a lid and let cook for 3-5 minutes.
4. Remove the lid and taste to make sure the veg is tender to your preference. Re-season if necessary. Add the pine nuts and crispy pancetta and stir to combine. If using, add the parmesan.
5. Serve and enjoy!

pancetta, broccoli, cauliflower, mushrooms, shallots, litehouse freeze, salt, white wine, nuts, parmesan cheese

Taken from food52.com/recipes/76881-riced-broccoli-cauliflower-pilaf (may not work)