|2 servings||calories per servings 618||protein serving 21 g||carbs per serving 106 g||total fat per serving 12 g|
Inspired by the spicy mixed rice dish served throughout India, our version features two popular Indian ingredients, cauliflower and lentils. To bring out its robust flavor, we roast the cauliflower in the oven before tossing it with fragrant, whole-grain basmati rice and earthy, protein-rich lentils stewed in classic Indian spices.
|Nutrition Facts||/ Per Serving|
|Total Fat||12 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||4 g|
|Total Carbohydrates||106 g|
|Dietary Fiber||11 g|
To make the rice: In a small saucepan with a lid, combine rice, 1 3/4 cups water and 1/4 teaspoon kosher salt. Place on high heat, and bring to a boil. Cover, reduce heat to a simmer, and cook until all liquid has been absorbed and rice is tender, 40-45 minutes.
Prepare your mise en place: Cut stem from cauliflower head. Separate florets, and cut into 1/2-inch to 3/4-inch pieces; you should have about 2 cups florets. Thinly slice stems. Peel, halve and thinly slice shallot. Peel carrot, remove stem, half lengthwise and thinly slice. Remove mint leaves from sprigs and rough chop leaves.
In a large mixing bowl, toss cauliflower florets and stems with 1/4 teaspoon kosher salt and 1 teaspoon cooking oil. Spread in a single layer on a baking pan (reserve mixing bowl), cover pan completely with aluminum foil and place in oven. Cook 10 minutes. Take pan out of oven, remove foil, return pan to oven and cook until cauliflower is brown and caramelized, about 15 minutes more.
While cauliflower cooks, place a saucepan over medium heat and add remaining 1 teaspoon cooking oil. Add shallots and carrot; cook 4 minutes. Stir in spice blend and remaining 1/4 teaspoon kosher salt. Cook, stirring frequently, 1 minute. Add lentils, currants and remaining 2 1/2 cups water. Bring mixture to a boil, then reduce heat to a low simmer. Cook until lentils are tender, 18-20 minutes. Add cauliflower to the lentil mixture, and stir to combine.
Fluff butter into rice with a fork. Divide rice and cauliflower mixture between 2 plates. Top with chopped mint and cashew pieces, and enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...