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Red Rice Salad with
Lemony Roasted Cauliflower
Serves 4
If you can get colored cauliflower,
orange, green, or purple, it makes this dish look even
more interesting. But even if you use traditional white
cauliflower, it will taste great.
3 cups cauliflower, steamed for 1 ½ minutes on stovetop or microwave
2 teaspoons olive oil
1 teaspoon lemon olive oil
Salt and pepper to taste
1 ½ cups water
½ teaspoon salt
1 cup Bhutanese red rice (if using other check package directions)
1-2 tablespoons lemon juice
1 tablespoon olive oil (optional)
Salt and pepper to taste
Preheat oven to 400 degrees F.
Put the cauliflower in a glass baking dish and toss with
the olive oil, salt and pepper. Cover the dish and bake for
20 to 25 minutes until the cauliflower is cooked through
but still firm. Let cauliflower cool.
Bring the water and salt to a boil and stir in the rice.
Reduce the heat to a simmer. Cover tightly and cook for 20
minutes. Remove from heat and let sit for 5 minutes. Put
in a bowl and let cool.
Combine the cooked rice with the cauliflower. Add lemon juice,
olive oil, if using and salt and pepper to taste. Chill, if
desired or serve at room temperature.
Print Recipe
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