30+ Easy Saturday Paleo Rice Cooker Recipes for Healthy Meals

Are you looking for a quick, delicious, and nutritious way to prepare meals for your busy Saturdays?

If you follow a Paleo lifestyle, you know the importance of keeping meals fresh, whole, and full of flavor without relying on processed ingredients.

Rice cookers are the perfect kitchen tool for making Paleo-friendly meals that are simple to prepare, easy to clean, and packed with nutrients.

In this blog, we’ve gathered 30+ incredible Saturday Paleo rice cooker recipes that are both satisfying and full of vibrant flavors.

Whether you want a cozy side dish or a wholesome main course, these recipes will make your weekends even more enjoyable and stress-free!

30+ Easy Saturday Paleo Rice Cooker Recipes for Healthy Meals

These 30+ Saturday Paleo rice cooker recipes are designed to give you healthy, hearty, and flavorful meals with minimal effort.

The rice cooker is a versatile and reliable tool that helps you create diverse dishes, from vegetable-packed rice alternatives to rich, savory side dishes.

Whether you’re preparing a light lunch, a filling dinner, or a fresh side to complement your protein, these recipes will elevate your Saturday meals while keeping you on track with your Paleo lifestyle.

So, grab your rice cooker and start experimenting with these easy and tasty recipes – your weekends just got a whole lot better!

Coconut Lime Cauliflower Rice

This dish is a refreshing tropical twist on cauliflower rice, making it perfect for a light, flavorful Paleo meal. The combination of creamy coconut milk and zesty lime creates a fragrant and satisfying base that pairs beautifully with grilled chicken or seafood. Prepared in a rice cooker, this recipe is simple and mess-free, making it an excellent choice for a relaxing Saturday meal.

Ingredients:

• 1 medium head of cauliflower, riced (about 4 cups)
• 1 cup canned coconut milk (full fat)
• Zest and juice of 1 lime
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Place the riced cauliflower into the rice cooker.
2. Add the coconut milk, lime zest, lime juice, sea salt, and black pepper. Stir well to combine.
3. Turn on the rice cooker and select the “cook” setting. Allow the mixture to cook for about 10–15 minutes or until the cauliflower is tender and absorbs the coconut milk.
4. Once cooked, fluff the cauliflower rice with a fork and sprinkle with fresh cilantro if desired.
5. Serve warm as a side dish or as a base for protein.

This Coconut Lime Cauliflower Rice is a versatile dish bursting with tropical flavors. It’s easy to prepare and pairs perfectly with grilled meats or seafood. Whether you’re planning a casual family dinner or a relaxed Saturday meal, this recipe is a delightful and healthy choice.

Paleo Sweet Potato Rice with Spiced Nuts

This vibrant sweet potato rice recipe is both hearty and nutritious. Enhanced with spiced nuts, it delivers a warm, earthy flavor profile with a crunchy texture. Ideal as a main dish or a side, this rice cooker recipe is an excellent way to enjoy a satisfying Paleo meal with minimal effort.

Ingredients:

• 2 medium sweet potatoes, peeled and riced (about 3 cups)
• 1/2 cup water
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon sea salt
• 1/4 cup chopped pecans or walnuts
• 1 teaspoon coconut oil
• 1 teaspoon honey (optional)

Instructions:

1. Place the riced sweet potatoes into the rice cooker and add the water. Stir to combine.
2. Add cinnamon, nutmeg, and sea salt. Mix gently.
3. Cook on the “cook” setting for 15–20 minutes, or until the sweet potatoes are tender and fully cooked.
4. While the sweet potato rice is cooking, heat the coconut oil in a small pan over medium heat. Add the chopped nuts and toast for 2–3 minutes until fragrant. Drizzle with honey if desired.
5. Once the rice cooker finishes, fluff the sweet potato rice and top it with the spiced nuts.
6. Serve warm as a main dish or a flavorful side.

Paleo Sweet Potato Rice with Spiced Nuts is a deliciously comforting recipe that combines tender sweet potatoes with crunchy, toasted nuts. Perfect for cozy Saturdays, this dish is easy to prepare and packed with nutrients, making it a family favorite.

Herb and Garlic Parsnip Rice

This earthy and aromatic parsnip rice recipe is a flavorful Paleo alternative to traditional grain-based dishes. Infused with fresh herbs and garlic, it’s a savory delight that’s easy to whip up in a rice cooker. Whether paired with roasted vegetables or grilled meats, this recipe makes a hearty and nutritious meal for your Saturday spread.

Ingredients:

• 3 medium parsnips, peeled and riced (about 3 cups)
• 1/2 cup bone broth or water
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme or rosemary
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Instructions:

1. Add the riced parsnips to the rice cooker, followed by the bone broth or water.
2. Stir in the garlic, olive oil, thyme, sea salt, and black pepper until evenly combined.
3. Set the rice cooker to “cook” and allow it to steam for 12–15 minutes, or until the parsnips are tender.
4. Fluff the rice with a fork and adjust seasoning if needed.
5. Serve warm, garnished with additional fresh herbs if desired.

Herb and Garlic Parsnip Rice is a wonderfully flavorful and easy-to-make dish that fits seamlessly into a Paleo lifestyle. Its savory and aromatic profile makes it a versatile choice for pairing with your favorite proteins or vegetables, creating a wholesome and satisfying Saturday meal.

Spicy Jicama Rice with Avocado

This vibrant and refreshing Spicy Jicama Rice combines the mild, crunchy texture of jicama with zesty heat from chili flakes and creamy avocado. Jicama rice is a low-carb, Paleo-friendly substitute that gives a satisfying bite without being overly filling. It’s perfect for a light but flavorful Saturday meal that’s both nourishing and exciting to the palate.

Ingredients:

• 1 medium jicama, peeled and riced (about 4 cups)
• 1 tablespoon olive oil
• 1 teaspoon chili flakes (adjust to heat preference)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 ripe avocado, diced
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions:

1. Add the riced jicama to the rice cooker and drizzle with olive oil.
2. Stir in the chili flakes, smoked paprika, sea salt, and black pepper, ensuring the jicama is evenly coated.
3. Select the “cook” setting and cook for 8–10 minutes, or until the jicama softens slightly.
4. Once cooked, fluff the jicama rice and stir in the diced avocado and lime juice.
5. Garnish with fresh cilantro and serve immediately as a refreshing side dish or light meal.

Spicy Jicama Rice with Avocado is a flavorful and refreshing dish that brings a lovely combination of heat and creaminess. Jicama adds a crisp, crunchy texture, while the avocado offers richness and balance. It’s a delightful way to enjoy a Paleo-friendly rice alternative, and its fresh flavors make it a perfect choice for a vibrant Saturday meal.

Lemon Dill Zucchini Rice

Zucchini rice, with its mild flavor and low-carb profile, is a great alternative to traditional rice, and when paired with fresh lemon and dill, it takes on a bright and herby character. This easy-to-make dish, prepared in a rice cooker, is the perfect accompaniment to a variety of main courses, from grilled fish to roasted chicken. It’s both light and satisfying, making it an ideal choice for a healthy and flavorful Saturday meal.

Ingredients:

• 3 medium zucchinis, grated (about 4 cups)
• 1/2 cup chicken broth (or vegetable broth for a vegan version)
• Zest and juice of 1 lemon
• 1 tablespoon fresh dill, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Instructions:

1. Grate the zucchinis using a box grater or a food processor, and place the grated zucchini into the rice cooker.
2. Add the chicken broth, lemon zest, lemon juice, fresh dill, olive oil, sea salt, and black pepper. Stir everything together.
3. Set the rice cooker to “cook” and allow the zucchini to steam for about 7–10 minutes until it softens and releases some of its moisture.
4. Once the zucchini rice is ready, fluff with a fork to separate the strands, and adjust seasoning if needed.
5. Serve warm as a side dish or with grilled seafood or chicken for a complete Paleo meal.

Lemon Dill Zucchini Rice offers a fragrant, light, and refreshing side dish that complements a wide range of main courses. The lemon adds brightness, while the dill imparts a herby flavor, making it the perfect addition to any Paleo meal. It’s quick to prepare in a rice cooker and is ideal for those seeking a low-carb, nutrient-rich option on a Saturday afternoon.

Butternut Squash and Carrot Rice

This sweet and savory rice alternative combines the natural sweetness of butternut squash and carrots, making it an irresistible choice for those who enjoy a hearty and flavorful dish. Enhanced with a touch of cinnamon and nutmeg, this recipe evokes the warm flavors of fall, yet it’s perfect for a cozy Saturday meal any time of year. It’s a great side dish for roast meats or as a meal on its own.

Ingredients:

• 2 cups butternut squash, peeled and riced (or finely chopped)
• 2 medium carrots, peeled and riced
• 1/2 cup vegetable broth or water
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions:

1. Add the riced butternut squash and carrots to the rice cooker, followed by the vegetable broth (or water).
2. Stir in cinnamon, nutmeg, sea salt, and black pepper, ensuring the mixture is well combined.
3. Set the rice cooker to “cook” and allow it to steam for 10–12 minutes, or until the squash and carrots are tender.
4. Once cooked, fluff with a fork and drizzle with olive oil for added richness.
5. Serve as a comforting side dish or a stand-alone vegetarian meal.

Butternut Squash and Carrot Rice is a naturally sweet and savory Paleo dish that’s full of flavor and nutrients. The soft texture of the squash and carrots, paired with warming spices, makes this recipe feel like a cozy hug in a bowl. It’s a fantastic choice for a Saturday meal, especially when paired with roasted meats or enjoyed on its own as a satisfying and wholesome vegetarian option.

Spaghetti Squash Rice with Basil Pesto

This Spaghetti Squash Rice with Basil Pesto is an innovative take on the classic pasta dish, swapping traditional noodles for the naturally stringy, mild-flavored squash. The pesto adds a burst of freshness, with its nutty and herbal qualities perfectly complementing the squash’s texture. Made effortlessly in a rice cooker, this dish is a vibrant, Paleo-friendly alternative that is sure to impress anyone looking for a light yet satisfying meal.

Ingredients:

• 1 medium spaghetti squash, cooked and shredded into “rice” (about 4 cups)
• 1/2 cup chicken or vegetable broth
• 1/2 cup homemade or store-bought basil pesto (ensure it’s Paleo-friendly)
• 1 tablespoon olive oil
• Sea salt and black pepper to taste

Instructions:

1. Cook the spaghetti squash by halving and roasting it in the oven until tender (about 40 minutes at 400°F), then shred it into rice-like strands using a fork.
2. Add the shredded squash to the rice cooker and pour in the broth. Stir to combine.
3. Set the rice cooker to “cook” for about 5–7 minutes, allowing the squash to absorb the broth and soften slightly.
4. Once cooked, stir in the pesto, olive oil, and season with salt and pepper.
5. Serve warm, optionally garnishing with additional basil or grated Paleo-friendly cheese.

Spaghetti Squash Rice with Basil Pesto is a fresh and flavorful dish that brings a new twist to traditional pasta meals. The spaghetti squash’s light texture paired with the rich, aromatic basil pesto makes for a satisfying meal that’s perfect for a Saturday lunch or dinner. It’s a great low-carb, nutrient-dense choice that feels indulgent while remaining Paleo-compliant.

Mushroom and Spinach Cauliflower Rice

This savory Mushroom and Spinach Cauliflower Rice is a rich, earthy dish that combines the heartiness of mushrooms and the freshness of spinach with the light, fluffy texture of cauliflower rice. Prepared in a rice cooker, this recipe is not only Paleo-friendly but also incredibly easy to make. It’s a great side dish for any meal and can even be served as a vegetarian main when paired with a protein.

Ingredients:

• 1 medium cauliflower, riced (about 4 cups)
• 1 cup sliced mushrooms (such as cremini or button mushrooms)
• 2 cups fresh spinach, chopped
• 1/2 cup vegetable broth
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh parsley, chopped (optional for garnish)

Instructions:

1. Place the riced cauliflower into the rice cooker.
2. Heat the olive oil in a pan over medium heat, then sauté the garlic and mushrooms for about 5–7 minutes until the mushrooms are tender and fragrant.
3. Add the sautéed mushrooms and spinach to the rice cooker, along with the vegetable broth, sea salt, and black pepper. Stir to combine.
4. Set the rice cooker to “cook” and let it steam for 10–12 minutes until the cauliflower rice is tender and the spinach is wilted.
5. Fluff with a fork and garnish with fresh parsley, if desired. Serve warm as a side or a main dish.

Mushroom and Spinach Cauliflower Rice is a savory, comforting dish that’s easy to prepare and packed with flavor. The combination of earthy mushrooms, nutrient-rich spinach, and fluffy cauliflower rice makes for a hearty and satisfying meal. It’s a great way to enjoy a flavorful Paleo meal with minimal effort, perfect for a laid-back Saturday dinner or as a side dish to accompany any main course.

Cilantro Lime Carrot Rice

This vibrant Cilantro Lime Carrot Rice is a bright and refreshing dish that combines the sweet, earthy flavor of carrots with the zesty punch of lime and the fragrant notes of cilantro. With its naturally sweet profile, it’s the perfect balance of flavor and nutrition. This recipe, made in a rice cooker, is simple and quick, making it ideal for a Paleo-friendly Saturday meal that’s both satisfying and easy to prepare.

Ingredients:

• 4 large carrots, peeled and grated (about 4 cups)
• 1/2 cup water or vegetable broth
• Zest and juice of 1 lime
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Grate the carrots using a box grater or a food processor, then place the grated carrots in the rice cooker.
2. Add the water or broth, lime zest, lime juice, sea salt, and black pepper to the cooker. Stir well to combine.
3. Set the rice cooker to “cook” and let the carrots steam for about 8–10 minutes, or until they are tender and have absorbed the flavors.
4. Once cooked, fluff the carrot rice with a fork and drizzle with olive oil.
5. Stir in the fresh cilantro and serve warm.

Cilantro Lime Carrot Rice is a simple, flavorful dish that pairs the sweetness of carrots with the tang of lime and the freshness of cilantro. This dish is quick to make in the rice cooker, making it an ideal choice for a light and healthy Paleo meal. It works beautifully as a side dish for grilled meats or as a standalone vegetarian option for a satisfying Saturday meal.

Roasted Beet and Cauliflower Rice

This Roasted Beet and Cauliflower Rice is a beautifully colorful dish that combines the earthy sweetness of roasted beets with the light, fluffy texture of cauliflower rice. The beets bring a natural sweetness and vibrant color to the dish, while cauliflower offers a mild, neutral base. Prepared in a rice cooker, this recipe is not only simple but also packed with nutrients, making it an excellent choice for a Paleo-friendly Saturday meal.

Ingredients:

• 1 medium cauliflower, riced (about 4 cups)
• 2 medium beets, peeled and diced
• 1/2 cup vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon fresh thyme or rosemary (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25–30 minutes, or until tender, stirring occasionally.
2. While the beets are roasting, place the riced cauliflower in the rice cooker. Add the vegetable broth and stir to combine.
3. Once the beets are roasted, add them to the rice cooker with the cauliflower. Stir to combine and set the rice cooker to “cook.” Steam for 10–12 minutes until the cauliflower is tender.
4. Stir the mixture once more, and adjust the seasoning as needed. Garnish with fresh thyme or rosemary, if desired.
5. Serve warm as a colorful side dish or light meal.

Roasted Beet and Cauliflower Rice is a nutrient-packed and visually striking dish, thanks to the bright red beets and the mild cauliflower base. The roasting process brings out the natural sweetness of the beets, complementing the subtle flavor of cauliflower rice. This dish is perfect for a healthy Saturday meal, offering a unique and satisfying flavor profile that pairs well with a variety of proteins.

Zucchini and Red Pepper Cauliflower Rice

This Zucchini and Red Pepper Cauliflower Rice is a vibrant and healthy dish full of fresh flavors. The sweetness of the red peppers and the mildness of zucchini, combined with the light cauliflower rice, creates a delightful and easy-to-make side dish. This dish can be prepared quickly in the rice cooker and is an ideal accompaniment to grilled meats or as a standalone vegetarian option.

Ingredients:

• 1 medium cauliflower, riced (about 4 cups)
• 1 red bell pepper, diced
• 2 medium zucchinis, diced
• 1/2 cup vegetable broth or water
• 2 tablespoons olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano (optional)

Instructions:

1. Place the riced cauliflower into the rice cooker. Add the vegetable broth or water, red bell pepper, and zucchini, and stir to combine.
2. Drizzle olive oil over the mixture and add the sea salt, black pepper, and oregano (if using). Stir well.
3. Set the rice cooker to “cook” and let it steam for 8–10 minutes until the vegetables are tender and the cauliflower rice is soft.
4. Once cooked, fluff the rice with a fork to separate the cauliflower.
5. Serve warm as a side dish or pair with your favorite protein for a complete meal.

Zucchini and Red Pepper Cauliflower Rice is a flavorful, light, and nutritious dish that’s perfect for a Paleo diet. The fresh vegetables enhance the cauliflower rice, adding a satisfying texture and burst of color. With its simplicity and ease of preparation, this dish is ideal for a quick Saturday meal that is both wholesome and delicious.

Cinnamon Apple and Cauliflower Rice

Cinnamon Apple and Cauliflower Rice is a sweet, aromatic dish that combines the crispness of apples with the subtle flavor of cauliflower rice, making it an excellent breakfast or dessert option. The cinnamon and apples add a warm, comforting flavor that pairs beautifully with the light cauliflower rice. Made easily in a rice cooker, this recipe is a wonderful choice for a healthy and Paleo-friendly start to your Saturday.

Ingredients:

• 1 medium cauliflower, riced (about 4 cups)
• 2 medium apples, peeled and diced
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1 tablespoon honey or maple syrup (optional for extra sweetness)
• 1/4 teaspoon sea salt
• 1/2 cup water

Instructions:

1. Place the riced cauliflower into the rice cooker. Add the diced apples, water, cinnamon, vanilla extract, and sea salt. Stir everything to combine.
2. Set the rice cooker to “cook” and allow it to steam for about 8–10 minutes, or until the cauliflower rice is tender and the apples are soft.
3. If desired, stir in honey or maple syrup to enhance the sweetness.
4. Once cooked, fluff the rice with a fork and adjust seasoning if necessary.
5. Serve warm, optionally garnished with chopped nuts or a drizzle of coconut cream for added richness.

Cinnamon Apple and Cauliflower Rice is a warm and comforting dish, perfect for breakfast or even a healthy dessert. The combination of apples, cinnamon, and cauliflower creates a dish that feels indulgent but remains light and Paleo-friendly. It’s an excellent way to enjoy a sweet, wholesome treat on a Saturday morning or as a dessert that satisfies your sweet tooth without the guilt.

Garlic Herb and Spinach Sweet Potato Rice

Garlic Herb and Spinach Sweet Potato Rice is a delicious, nutrient-packed dish that combines the natural sweetness of sweet potatoes with the savory flavors of garlic, herbs, and spinach. The vibrant green spinach adds freshness and depth to the hearty sweet potatoes, while garlic and herbs infuse the dish with rich flavor. This rice cooker recipe is quick and easy, making it an ideal side dish for any protein or a light, satisfying meal.

Ingredients:

• 2 medium sweet potatoes, peeled and riced (about 4 cups)
• 2 cups fresh spinach, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/4 cup vegetable broth or water

Instructions:

1. Place the riced sweet potatoes in the rice cooker.
2. Add the garlic, olive oil, oregano, sea salt, and black pepper. Stir to combine.
3. Add the vegetable broth or water to the rice cooker, then top with the chopped spinach.
4. Set the rice cooker to “cook” and allow it to steam for 10–12 minutes, or until the sweet potatoes are tender and the spinach is wilted.
5. Once cooked, fluff the rice with a fork and adjust seasoning as needed.
6. Serve warm as a side dish or a vegetarian main course.

Garlic Herb and Spinach Sweet Potato Rice is a flavorful, colorful dish that’s rich in nutrients and perfect for a Paleo-friendly meal. The natural sweetness of sweet potatoes pairs beautifully with the savory garlic and oregano, while the spinach adds freshness. This easy-to-make recipe is a great option for a satisfying and healthy Saturday meal.

Cabbage and Carrot Cauliflower Rice Stir-Fry

This Cabbage and Carrot Cauliflower Rice Stir-Fry is a simple yet flavorful dish that combines crunchy cabbage and carrots with cauliflower rice, making it a light, healthy, and low-carb meal. The stir-fry-style preparation infuses the vegetables with aromatic spices, creating a savory side dish that complements any main course. The rice cooker makes the process easy and effortless, leaving you with a quick, wholesome meal.

Ingredients:

• 1 medium cauliflower, riced (about 4 cups)
• 2 cups cabbage, thinly sliced
• 2 medium carrots, peeled and grated
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 tablespoon coconut aminos or tamari
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon sea salt
• 1 tablespoon fresh cilantro, chopped (optional for garnish)

Instructions:

1. Place the riced cauliflower into the rice cooker.
2. Add the sliced cabbage, grated carrots, and sesame oil. Stir to combine.
3. Add the minced garlic, coconut aminos, sea salt, and black pepper, and mix well.
4. Set the rice cooker to “cook” and let it steam for 10–12 minutes, or until the cauliflower rice is tender and the cabbage is softened.
5. Once cooked, fluff the mixture with a fork, then garnish with fresh cilantro.
6. Serve warm as a side dish or pair it with your favorite protein for a full meal.

Cabbage and Carrot Cauliflower Rice Stir-Fry is a healthy and vibrant dish that’s packed with flavor. The combination of crunchy cabbage and sweet carrots, paired with the subtle cauliflower rice, makes for a well-balanced and satisfying meal. This easy-to-make recipe is perfect for a quick Saturday dinner or as a side dish to accompany a variety of proteins.

Curried Cauliflower Rice with Peas

Curried Cauliflower Rice with Peas is a fragrant and flavorful dish that blends the mild taste of cauliflower rice with aromatic curry spices. The peas add a pop of color and sweetness, making this dish both visually appealing and satisfying. Perfect for those who enjoy a little spice, this easy rice cooker recipe is a great way to enjoy a Paleo-friendly meal with bold, exotic flavors.

Ingredients:

• 1 medium cauliflower, riced (about 4 cups)
• 1/2 cup frozen peas
• 1 tablespoon coconut oil
• 2 teaspoons curry powder
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/4 cup coconut milk (optional for creaminess)

Instructions:

1. Place the riced cauliflower in the rice cooker and add the frozen peas.
2. Drizzle with coconut oil and sprinkle with curry powder, turmeric, cumin, sea salt, and black pepper. Stir to combine.
3. Add the coconut milk, if using, for a creamier texture.
4. Set the rice cooker to “cook” and steam for about 10–12 minutes, or until the cauliflower is tender and the peas are heated through.
5. Once cooked, fluff the rice with a fork and adjust seasoning as needed.
6. Serve warm as a main dish or a side with grilled meats or seafood.

Curried Cauliflower Rice with Peas is a flavorful, aromatic dish that brings the warm spices of curry to your table. The peas provide a delightful sweetness that complements the savory cauliflower rice. With its exotic flavors and easy preparation in a rice cooker, this recipe is a great option for a delicious, satisfying Paleo meal on a Saturday or any day of the week.

Note: More recipes are coming soon!