This Indian-inspired brown rice dish is full of flavor and healthful spices.
Slideshow:One-Bowl Rice Dishes
2 tablespoons butter
1 shallot, minced
1 1/2 cups short-grain brown rice
3 cups vegetable stock
Freshly ground pepper
1 tablespoon canola oil
1 tablespoon curry powder
1 teaspoon coriander
1 teaspoon garlic powder
1/2 teaspoon sumac
3 cups cauliflower, cut into 1/2-inch pieces
How to Make It
In a large sauce pan, melt 2 tablespoons butter and sauté shallot over moderate heat until softened, about 3 minutes. Add the rice and cook, stirring, for 3 minutes. Add the stock, salt, and pepper and bring to a boil. Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.
Preheat the oven to 400º. Whisk together the canola oil, curry powder, coriander, garlic powder, sumac, salt, and pepper. Coat the cauliflower and place on a large baking sheet and roast in the oven for 25 minutes, or until browned and tender. Toss with the brown rice and serve.
The cauliflower can be roasted and refrigerated the day before.
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