Cauliflower Spring Salad
- Minutes to Prepare:
- Number of Servings: 5
Ingredients
Brown Rice, medium grain, 1 cup Cauliflower, raw, .3 head, large (6-7" dia) Broad Beans (fava beans), 100 gram(s) Extra Virgin Olive Oil, 1.2 tbsp cumin powder, 1.2 tbsp Garlic, .5 clove River Salt, 1.5 tsp Pepper, black, 2 dash Lemon Juice, 10 mL Walnuts, .5 oz Pine Nuts, 2 tbsp
Put rice in pot with about 1/2 inch of water covering. Bring to boil and lower to a simmer with lid on to absorb all water. Lift lid after a few minutes and place a steamer on top filled with cauliflower broken into floret and broad beans de-shelled from pod. Toast broken walnuts, pine nuts and garlic in griller or toaster oven 'til pine nuts just start to colour. When water is all absorbed, place rice in a bowl and start deshelling broad beans for second time. When all done, tip cauliflower and beans into rice. Sprinkle over cumin, salt, pepper lemon juice and crushed garlic to taste. Stir through and add enough olive oil to moisten and create sheen over rice.
Serving Size: 4 x 1/2-cup side serves, or 2 x 1-cup full lunch serves
Serving Size: 4 x 1/2-cup side serves, or 2 x 1-cup full lunch serves
Nutritional Info Amount Per Serving
- Calories: 144.6
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 713.4 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 2.3 g
- Protein: 2.8 g
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