If you are not quite ready to go the full Monty with cauliflower rice, this simple combination is a delight and a gentle way to embrace this dilemma. Play around with quantities, add different spices and herbs - you might be surprised how much you enjoy this version of rice.
Course Lunch, Mains, Side Dish
Cuisine International
Prep Time 10 minutesminutes
Cook Time 8 minutesminutes
Total Time 18 minutesminutes
Course Lunch, Mains, Side Dish
Cuisine International
Servings 4
Equipment
1 Wok
1 Blender
Ingredients
150-250graw cauliflowercut into chunks
200gday-old cooked brown rice
4spring onionsfinely chopped
Dash olive oil or coconut oil
50gbutteroptional
Pinchof ground cumin
Himalayan salt and cracked black pepper to season
Instructions
Place cauliflower chunks in a food processor and pulse until broken into rice-size pieces.
Heat a deep pan or wok over medium heat. Add olive oil/coconut oil (and butter if using) quickly followed by the spring onion, gently cook for 1-2 minutes until soft.
Add cauliflower 'rice', cumin or spice of choice, salt and pepper and stir through the oil/butter. Leave the heat on low/medium and place a lid on top of the pan/wok. Allow the cauliflower rice to cook for 3-4 minutes, then add the brown rice. Keep stirring for 1 more minute. Fluff 'rice' with a fork and serve.
Maggie's Tips
Additions when cooking brown rice: Add whole cloves, star anise, cinnamon bark, pink peppercorns, coriander seed, cardamom seed, bay leaf, curry leaf etc. These will add their own, gentle unique flavour.
Add fresh chopped herbs at end. Any of the following are good: coriander, dill, parsley, mint, basil, chives just before serving
Add stir-fry vegetables, or Paneer or halloumi or tofu or prawns or chicken or beef or pork.