Preparation Time: approximately 10 minutes
Cooking Time: approximately 35-45 minutes
Serving Size: ½ cup rice + ½ cup cauliflower, Serves approximately 4
Pumpkin Brown Rice
3/4 cups brown rice, uncooked
~2 cups water
1 tsp chives, dried
1 tsp tarragon, dried
1 cup kale- frozen, thawed, chopped (or fresh, cooked, chopped)
3/4 cup pumpkin puree
1/2 cup almond Pulp* (or almond paste/butter)
1 tsp nutmeg
2 tsp red pepper flakes
1 tsp curry powder
1 head cauliflower, chopped into bite-sized florets
2 TB olive oil
1 TB chives, dried
1 TB dill, dried
Preheat oven to 375 degrees. Bring 2 cups of water to a boil; add brown rice, chives, and tarragon. Cover and simmer 35-40 minutes, or until the rice is tender. Stir occasionally and add more liquid if all is absorbed but the rice is not yet tender.
Meanwhile, spread the chopped cauliflower over a large baking sheet in a single layer; drizzle with olive oil. Sprinkle dried chives and dried dill on top. Bake in the oven for 35-40 minutes or until tender. Be sure to turn the cauliflower around about half way through.
When the rice is done, turn the heat to low and add chopped kale. Stir. Add pumpkin and almond pulp; stir. Add nutmeg, red pepper flakes, and curry powder. Continue to stir until heated through, about 2-3 minutes.
*Almond Pulp is pulverized/pureed almonds made into small bits.
Turn-Out and Storage
Serve ½ cup crispy cauliflower atop ½ cup brown rice. Serve hot. Great alongside braised beef or venison!
Both mixtures can be stored separately for up to 3 days under refrigeration.
Courtesy of a friend and colleague, Sydney Allen. Follow her at:http://justwaterplease.wordpress.com