Brown Rice Pilaf with Roasted Cauliflower, Dried Fruits and Cashews
If you can find Lundberg Wehani from Lundberg Family Farms, its a phenominal Brown rice: once you go here you will not UncleBen's again any time soon. WholeFoods has it, as do many good grocers.
Brown Rice Pilaf with Roasted Cauliflower, Dried Fruits and Cashews
this is for 16 portions, please portion and freeze all that you wont use in a period of three days, m'kay?
The macros for the following recipe look like this per portion:
151 kcal
5 g pro
19 cho (4g fiber)
7 g fat (1g sat)
2 1/2 cup Hulled Barley
2 Medium Heads of Cauliflower, cored and split ito small fleurettes
1/2 tbs of EVOO to coat the fleurettes
Salt
2 tsp of cumin
2 tsp Turmeric
2 1/2 Cups Brown Rice, see above
1 cup raw cashews, coarse chop
2/3 cup dark raisins
2/3 cup diced apricots
2/3 cup chopped cilantro
2/3 cup chopped Mint
2 tbs EV Olive Oil (i use oil from garlic confit, ask me i'll explain if you want)
3 tbs Lemon Juice.
ground black pepper...
Method:
this is real easy, crazy easy, really. just read all the way through it, if you dont grasp any part of any recipe i post ASK ME, it makes me feel like big willie. NOTE: when cooking any grain, i cook it in stock, chicken stock, turkey stock, duck stock, beef stock, fish, lobster, vege, mushroom, etc... negligible cals and it gives life that little twang that make things greater than the sum of their parts, ya know? ok, that having been said, here goes:
Toss the cauliflower in 1/2tbs of Extra virgin olive oil and season with the turmeric, cumin, salt and pepper. Speread on a baking sheet and roast at 450F, turning once or twice, for about 20-25 minutes until GBD (Golden Brown and Delicious), careful here, burned is always bad. Set asside and let cool.
cover the rice in a deep sauce pot with about two inches of stock over the depth of the rice, it may take a bit more later. bring back to a boil and then lower to simmer for about 40-50 minutes. when done, drain the stock, reserve, let the rice cool.
Next step is tough. Combine all ingredients. You're done. Best made a few hours/day ahead to let the barley 'relax' and to let the flavors develop. Serve at room temp.
questions? ask the chef. if it's broken, we can fix it, always.
|