Saturday, June 5, 2010

Vanilla Rice with Cauliflower

Vanilla Rice with Cauliflower
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

1 +1/4 cups rice milk
1 cup white rice, long grain
1 tsp gluten-free vanilla Extract
1/2 small onion
2 tablespoons olive oil ,
1 clove garlic, finely chopped
1 inch piece candied ginger, finely chopped
2 cups finely chopped cauliflower
1/2 cup crushed rice crackers
sea salt
freshly ground pepper

**Note: Can be made with fresh ginger, finely grated if you want a no-sugar added recipe.

In a saucepan over high heat, bring the rice milk and vanilla to a gentle boil. Stir in the rice. Cover and reduce the heat to low and cook for 40 minutes. Do not remove the lid during cooking. Stir the rice, which will be very wet and soupy. Increase the heat and simmer uncovered, stirring frequently, for 10 minutes, or until the rice is tender and creamy.

In a deep frying pan, heat the olive oil over medium heat and stir in the onion. Reduce the heat to medium-low and cook for about 5 minutes or until slightly softened (stir occasionally). Add the garlic and ginger and cook, stirring frequently, for about 2 minutes. Stirring frequently, add the cauliflower and cook for about 10 minutes, or until just tender and fairly dry. Don't overcook.

Combine the cauliflower mixture with the rice and season to taste with sea salt and freshly ground pepper. Sprinkle the crushed rice crackers over the mixture just before serving to keep them crunchy.

Makes 4-6 servings.

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