Updated on January 29, 2016
Beef and Pineapple “Rice” Skillet Recipe
Last night was one of those nights where I just looked in the fridge to see what I could throw together. In my CSA box (Community Supported Agriculture), I got a pineapple! So what else could I put with it?
The CSA concept is pretty awesome – mine is run by a local farmer here in Albuquerque – Skarsgard Farms. He partners with farms all throughout the Southwest and in Mexico to bring us great organic produce all year round. Farmer Monty started offering grass fed beef, pastured pork and chicken a few years ago, which is awesome! Plus, he can offer limited shares of Raw Milk to his costumers, which my husband has been enjoying (since I am still not able to tolerate dairy). The great part is sometimes you get random items that you have to figure out what to do with. This week it was pineapple.
Here’s the link if you want to find a CSA in your local area – Link to find your local CSA
- 1 lb grass fed ground beef
- 1 head cauliflower
- 1 red bell pepper, chopped
- 3 green onions, chopped
- 1 tbsp chopped parsley, minced
- 1/2 tsp cayenne pepper
- 1/2 tsp red boat fish sauce
- sea salt and pepper to taste
Sauté the ground beef in large skillet on med-high.
While the beef is cooking use a food processor to make the Cauliflower into “rice”. I just use the chopper blade and do it in 2 batches so that the it doesn’t turn into mush. The key is to just pulse a couple of times until you the get the cauliflower chopped to the size you want.
Once it’s chopped, put it in a separate bowl and add the pineapple, red pepper, onions, parsley and spices.
Add the cauliflower mix into the beef, once it has browned. Mix it all together and add the fish sauce. Cook for about 5 minutes until the cauliflower and red pepper is almost soft.