Rice Pilaf with Cauliflower
1. Begin cooking the rice using your favorite method. Set aside.
2. While the rice is cooking, heat the oil in a heavy-bottomed non-stick large skillet. Add the onions and jalapeno pepper, and sauté over medium-low heat until the onions are soft. Add the cooked cauliflower, coriander, cumin, and salt, and sauté for 1 minute. Reduce the heat and stir in the cooked rice. Once the pilaf is warmed through, turn off the heat and garnish with the cilantro. Serve with plain yogurt.
This is a very mild pilaf with cauliflower cooked in a delicate blend of spices.
PREPARATION TIME: 10 minutes COOKING TIME: 45 minutes SERVES: 4
Per Serving : 267 calories; 6g protein; 53g carbohydrates; 3.5g fat, 222mg sodium; 0mg cholesterol; 1g fiber
1½ cups uncooked basmati rice or long-grain rice
½ head small cauliflower, cut into ½-inch-thick slices and cooked
1 Tbsp. light vegetable oil
½ tsp. ground coriander
3 onions, peeled, cut in half, and thinly sliced
1 tsp. ground cumin
¼ tsp. salt or to taste
2 jalapeno peppers, seeded and sliced
2 Tbsp. finely chopped fresh cilantro