Curried Rice With Cauliflower Bell Pepper And Green Onions Recipes
CURRIED RICE WITH CAULIFLOWER AND PEAS
A mildly spiced pilaf, this great side dish can be turned into a complete meal by adding leftover roast chicken or cooked chickpeas. Add an additional 1/2 tsp of curry powder if you like a stronger curry flavour.
Provided by Cookin-jo
Categories White Rice
Time 33m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in large saucepan over medium heat.
- Add ginger, curry powder and lemon zest and stir for 30 seconds.
- Add cauliflower, peppers, onions, rice and salt; stir.
- Add water and bring to a boil; reduce heat and cover.
- Cook 15-18 minutes, until water is absorbed and rice is cooked through.
- Stir in peas and black pepper, cover and let sit for 5 minutes.
Nutrition Facts : Calories 410.8, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 437.9, Carbohydrate 67, Fiber 5.7, Sugar 4.3, Protein 8.2
CAULIFLOWER RICE
Provided by Ayesha Curry
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Pulse the cauliflower florets in a food processor in several batches to make coarse crumbs, about the size of rice (see Cook's Note). You should have 6 to 7 cups of riced cauliflower.
- Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the scallion whites and cook until wilted and slightly golden, about 2 minutes. Add the riced cauliflower, 1 teaspoon salt and a few grinds of black pepper; stir to coat the cauliflower in the oil. Cover and cook, stirring occasionally, until the cauliflower rice is tender but the pieces are still separate, 6 to 7 minutes.
- Meanwhile, toast the almonds in a small skillet over medium heat until golden, tossing frequently, about 3 minutes. Set aside.
- Remove the cauliflower from the heat and stir in the scallion greens, parsley and toasted almonds. Transfer to a large bowl and serve.
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