Diet & Weight Magazine

Midweek Meaty Low-carb Pilaf

By Dietdoctor @DietDoctor1

Think of this as a meaty, one-pan meal that uses ground meat, liver, or sausages and cauliflower rice as a low-carb base. The pilaf is best finished with lots of fresh herbs, but you could scatter over dried thyme or oregano if that's what you have on hand. Harissa has quite a kick, so adjust the amount to your preferences.

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  1. If using chicken livers, cut away any tough, white connective tissue, and then roughly chop. Or, if using sausages, chop into bite-sized pieces.

  2. Heat the oil in a large frying pan, over medium heat. Add the onion and fry for 5 minutes, or until soft and translucent. Add the garlic and ground lamb, and season with salt and pepper. Stir together, breaking up the ground lamb.

  3. Increase the temperature to medium-high, and stir in the liver, or sausages. Cook for 7-10 minutes, until browned and cooked through.

  4. Stir in the cauliflower rice, harissa, cumin, and stock. Reduce temperature to medium, cover, and cook for 5 minutes, stirring occasionally; the cauliflower rice will change from bright white grains to a creamy, light brown color. If the mixture becomes too dry, add a splash of stock or water.

  5. Fold in the herbs, season with salt and pepper, and serve in warm bowls.

Meat and liver

Swap out any of the uncooked meat for leftover cooked meat. Use lamb, beef, or pork mince and any liver.


Look for high-meat-content sausages that don't contain starch, such as merguez, Toulouse or Italian varieties.

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