Ginger Cauliflower Fake Risotto with Brown Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1c uncooked brown rice, short grain, rinsed1.5c water2c frozen cauliflower1c Pacific Natural Foods Cashew Carrot Ginger Soup1tsp paprika
Heat oven to 350F.
In medium bowl, rinse brown rice once or twice until water is clear. (This step will help rice achieve a creamier texture, so please don't skip it!) Strain most of the water out of the bowl but don't worry if the rice is still a little wet. Water is approximate in this recipe.
Add rice and 1.5c additional water to 8 inch square baking dish (any material) and spread rice over bottom of pan. Layer frozen cauliflower evenly over rice. Pour soup over cauliflower and rice.
Sprinkle with paprika.
Cook for approximately 60 minutes. Cover with aluminum foil for moister rice, leave uncovered for a nuttier taste and chewier texture. Remove and allow to cool before serving. No stirring was necessary in my kitchen.
1/4 of the pan is one serving.
Additional info:
This dish is vegetarian and gluten free.
Options:
Add a splash of 1% milk or a layer of reduced fat cheese for a richer dish or light meal. Add curry, garlic or hot sauce to taste. Sprinkle with coconut. Pair with curried or ginger flavored tofu (or chicken) and baby romaine salad with balsamic for a full meal.
Number of Servings: 4
Recipe submitted by SparkPeople user ARGHLITA.
In medium bowl, rinse brown rice once or twice until water is clear. (This step will help rice achieve a creamier texture, so please don't skip it!) Strain most of the water out of the bowl but don't worry if the rice is still a little wet. Water is approximate in this recipe.
Add rice and 1.5c additional water to 8 inch square baking dish (any material) and spread rice over bottom of pan. Layer frozen cauliflower evenly over rice. Pour soup over cauliflower and rice.
Sprinkle with paprika.
Cook for approximately 60 minutes. Cover with aluminum foil for moister rice, leave uncovered for a nuttier taste and chewier texture. Remove and allow to cool before serving. No stirring was necessary in my kitchen.
1/4 of the pan is one serving.
Additional info:
This dish is vegetarian and gluten free.
Options:
Add a splash of 1% milk or a layer of reduced fat cheese for a richer dish or light meal. Add curry, garlic or hot sauce to taste. Sprinkle with coconut. Pair with curried or ginger flavored tofu (or chicken) and baby romaine salad with balsamic for a full meal.
Number of Servings: 4
Recipe submitted by SparkPeople user ARGHLITA.
Nutritional Info Amount Per Serving
- Calories: 159.3
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 183.4 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 5.2 g
- Protein: 4.1 g
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