Ingredients
2 tsp. extra-virgin olive oil
1 medium shallot, chopped
2 c. cremini mushrooms, sliced
2 cloves garlic, minced
1/4 c. chicken broth
1/4 c. heavy cream
1 (12 oz.) bag Green Giant Riced Veggies: Cauliflower Medley
kosher salt
Freshly ground black pepper
3/4 c. freshly grated Parmesan cheese, divided
2 tbsp. fresh parsley, chopped
Preparation
Step 1In a skillet over medium heat, heat olive oil. Sauté shallot until translucent, 3 minutes. Add mushrooms and cook until softened, 5 minutes. Add garlic and sauté until fragrant, 1 minute more. Step 2Pour in chicken broth and heavy cream and bring to a boil. Reduce heat to medium-low and let simmer for 1 minute. Step 3Stir in Green Giant Riced Cauliflower Medley and season generously with salt and pepper. Cook, stirring occasionally, until softened and most liquid is absorbed, to 7 minutes. Step 4Remove from heat and stir in 1/2 cup Parmesan cheese. Garnish with remaining Parmesan and parsley.
