Cauliflower, Mossfield Gouda & Leek Frittata
This creamy frittata was crafted for the Organic Trust Food Festival cookery stage, held in Merrion Park last weekend. Richard and I had an incredible
‘Lower-Carb’ Brown Rice
‘Lower-Carb’ Brown Rice
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.
Serves:
4
Course Lunch, Mains, Side Dish
Servings 4
Ingredients
- 150-250 g raw cauliflower cut into chunks
- 200 g day-old cooked brown rice
- 4 spring onions finely chopped
- Dash olive oil or coconut oil
- 50 g butter optional
- Pinch of ground cumin
- Himalayan salt and cracked black pepper to season
Method
- 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.
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