CURRIED RICE WITH CAULIFLOWER AND PEAS
A mildly spiced pilaf, this great side dish can be turned into a complete meal by adding leftover roast chicken or cooked chickpeas. Add an additional 1/2 tsp of curry powder if you like a stronger curry flavour.
Provided by Cookin-jo
Categories White Rice
Time 33m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in large saucepan over medium heat.
- Add ginger, curry powder and lemon zest and stir for 30 seconds.
- Add cauliflower, peppers, onions, rice and salt; stir.
- Add water and bring to a boil; reduce heat and cover.
- Cook 15-18 minutes, until water is absorbed and rice is cooked through.
- Stir in peas and black pepper, cover and let sit for 5 minutes.
Nutrition Facts : Calories 410.8, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 437.9, Carbohydrate 67, Fiber 5.7, Sugar 4.3, Protein 8.2
CAULIFLOWER "RISOTTO" WITH SNAP PEAS AND MUSHROOMS
When the cauliflower risotto trend started, I was the first in line to buy a ticket and hop on the train. I keep bags of cauliflower rice in my freezer, and whenever I need a quick side dish, especially on a weeknight, I saute it in a skillet with a little butter. For something a little more special, I like to cook it in the style of "risotto," like this. It gets creamy and, while not exactly like the real thing, it certainly does the trick.
Provided by Katie Lee Biegel
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. Reserve 4 cups for this recipe and save any leftovers for another use.
- In a large skillet over medium heat, melt 3 tablespoons of the butter with the garlic. Stir in the mushrooms and cook until browned, 5 to 7 minutes. Remove and discard the garlic, then season the mushrooms with salt and pepper.
- Increase the heat to medium-high and stir in the cauliflower. Saute for 1 to 2 minutes. Add 1 cup of the broth and simmer until the liquid has mostly evaporated, 1 to 2 minutes.
- Stir in the sugar snaps, remaining broth and salt to taste. Add pea shoots. Simmer until the liquid is almost gone, 3 to 4 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter and half of the cheese, stirring until the cheese has melted. Adjust seasonings. Stir in the remaining cheese. Serve hot.
CAULIFLOWER "RISOTTO" WITH SHRIMP AND PEAS
This dish is a satisfying mash-up of two comfort food classics-cauliflower with cheese sauce and risotto with shrimp and peas-which makes for a healthy, modern, and doubly comforting skillet dinner. The cauliflower, which has been grated so it resembles rice, is simmered briefly with flour-thickened milk and Parmesan cheese, forming a creamy sauce to coat the vegetable and create a risotto-like base. Shrimp and peas are added to the skillet, and minutes later the dish is ready to be served, garnished beautifully with ribbons of fresh basil and a shower of Parmesan.
Provided by Ellie Krieger
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large, nonstick skillet over medium heat. Add the shallot and cook until softened, 2 minutes. Stir in the cauliflower rice, salt, and pepper and cook for 2 minutes.
- Sprinkle the flour over the cauliflower and stir to incorporate, then add the milk and cook, stirring occasionally, until it comes to a gentle boil. Stir in 1/2 cup of the Parmesan cheese until incorporated, then add the shrimp and the peas.
- Return to a simmer, then continue to cook, stirring occasionally, until the shrimp are pink and no longer translucent and the sauce has thickened, about 5 minutes more. Season with additional salt to taste, then serve immediately, garnished with basil and the remaining Parmesan.
Nutrition Facts : Calories 360, Fat 13 grams, SaturatedFat 4.5 grams, Cholesterol 200 milligrams, Sodium 680 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 36 grams, Sugar 11 grams
CHEESY CAULIFLOWER WITH PEAS
I couldn't "sell" cauliflower to my daughters until I came up with this saucy casserole. Then they requested it. It appeals to kids' tastes, even with vegetables they don't usually eat.-Barbara Jaggers, Colorado Springs, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a covered saucepan, cook cauliflower in a small amount of water until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Drain the cauliflower. Add peas, mushrooms, 1 cup of cheese and cauliflower to the milk mixture; stir gently. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until heated through.
Nutrition Facts :
BASMATI RICE PILAF WITH CAULIFLOWER, CARROTS AND PEAS
Inspired by a Turkish pilaf recipe by Clifford A. Wright, cardamom, allspice and cinnamon make this pilaf incredibly aromatic. The authentic version calls for lots of butter and uses long grain rice. I used a combination of (less) butter and olive oil, and made the pilaf with basmati rice, as that is what I had in my pantry. I needed less than the 2 cups of rice that Mr. Wright calls for in his recipe, as basmati expands more than regular white rice. I also added a small amount of whole grain in the form of cooked wild rice, to get a nice mix of colors, textures and nutrients.
Provided by Martha Rose Shulman
Categories dinner, vegetables, side dish
Time 1h15m
Yield Serves 6
Number Of Ingredients 18
Steps:
- Soak basmati rice in water to cover for 30 minutes (prepare the other ingredients during this time). Drain.
- In a large, heavy saucepan melt butter over medium high heat and add rice. Cook, stirring, until grains are coated with butter, 2 to 3 minutes. Add 2 cups water and salt to taste (I use about 3/4 teaspoon). Bring to a boil, cover, reduce heat to low and simmer 12 to 15 minutes, until water is absorbed. Do not lift lid or stir rice during this time. Remove from heat, remove lid and place a dish towel over the pan. Return lid and let sit undisturbed for 15 minutes.
- Meanwhile, heat olive oil over medium heat in a heavy skillet or a wide saucepan and add shallots or onion. Cook, stirring often, until translucent, 3 to 4 minutes for shallots, 4 to 5 minutes for onion. Add carrots, cauliflower, dill or parsley, cardamom, allspice, cinnamon, sugar, currants or raisins, and salt and pepper to taste, and stir together. Add remaining 3/4 cup water and bring to a simmer. Simmer over medium heat for 5 minutes. Add peas, turn up heat and cook another 5 minutes, or until vegetables are tender and fragrant, and most of the water has evaporated. If there is more than a tablespoon of water in the pan, drain.
- Transfer rice to a large bowl or a large buttered or oiled baking dish. Stir toasted pine nuts and the vegetable and spice mixture into the rice. Add wild rice and toss together. Taste and adjust seasoning. If not serving right away, cover baking dish with foil. Reheat in a 325-degree oven for about 20 minutes.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 11 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 641 milligrams, Sugar 10 grams, TransFat 0 grams
CAULIFLOWER WITH PEAS
I am trying to eat less meat both for health and expense, but still keep my meal satisfying. I found this recipe in "Organic Gardening" magazine. They suggest the recipe is a good start and you can add cubed potatoes, diced chicken, or extra-firm tofu. Also they say try replacing the cauliflower with Brussels sprouts.
Provided by threeovens
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, over medium heat, add the oil and heat until it begins to shimmer; add cumin seeds and saute until they too begin to sizzle, about 30 seconds.
- Add in the ginger, garlic, and shallots and cook until they start to soften, about 2 minutes.
- Add in the cauliflower, cover the skillet, and cook, stirring occasionally, until the cauliflower has begun to caramelize, 8 minutes.
- Stir in the peas and tomatoes, turmeric, pepper, coriander, and cayenne, if using; season with salt to taste.
- Cover and cook until the cauliflower is cooked through, about 5 to 7 minutes.
- Transfer to a serving bowl and garnish with fresh cilantro.
Nutrition Facts : Calories 154, Fat 8.1, SaturatedFat 1.1, Sodium 85.8, Carbohydrate 18.4, Fiber 6.1, Sugar 5, Protein 5.8
More about "healthy cauliflower rice with peas food"
MEDITERRANEAN CAULIFLOWER RICE - VEGAN AND …
From pinchmegood.com
5/5 (22)Total Time 11 minsCategory Healthy Side DishesCalories 99 per serving
- Cut the bottom off of the cauliflower, slice it in half and cut out the core, using a sharp knife. Chop the cauliflower up into florets to make it easier to rice. Add the chopped cauliflower to the bowl of a food processor, place the lid on and pulse a few times until it resembles rice.
- Transfer the cauliflower rice to a medium-size mixing bowl. Drizzle on 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, 1/4 teaspoon ground black pepper, and 1 tablespoon of the Mediterranean spice blend. Toss well to coat. Pour the seasoned cauliflower rice onto the baking sheet and spread it out evenly. It will cover about 3/4 of the pan.
- Add the chickpeas to the same mixing bowl you seasoned the cauliflower in. Drizzle the chickpeas with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 tablespoon of the Mediterranean spice blend. Toss well to coat.
CAULIFLOWER RICE RISOTTO (LACTOSE FREE)
From healthy-delicious.com
MEDITERRANEAN CAULIFLOWER RICE - COOKIE AND …
From cookieandkate.com
HEALTHY AND CHEAP CAULIFLOWER RICE LUNCH …
From thekitchn.com
CAULIFLOWER RICE WITH CARROTS AND PEAS
From mydeliciousmeals.com
CAULIFLOWER FRIED RICE - A SOUTHERN SOUL
From asouthernsoul.com
MEAL PREP: HEALTHY CAULIFLOWER FRIED RICE …
From carmyy.com
PARMESAN CAULIFLOWER RICE - SWEET PEAS AND …
From sweetpeasandsaffron.com
GOLDEN TURMERIC CAULIFLOWER RICE - SWEET …
From sweetpeasandsaffron.com
18 BEST CAULIFLOWER RICE RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
CAULIFLOWER FRIED RICE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, Asian, ChineseTotal Time 30 minsCategory DinnerCalories 273 per serving
10 MINUTE HEALTHY CAULIFLOWER RICE - DAMN DELICIOUS
From damndelicious.net
4.9/5 (44)Total Time 20 minsServings 4
ASIAN NOODLE BOWL (FOR MEAL PREP) - EATING BIRD FOOD
From eatingbirdfood.com
HEALTHY FOOD MEALO Մենյու գներ (AM) (2023) - PRICELISTO
From pricelisto.com
CURRY RANCH CHICKEN WITH SESAME VEGETABLE RICE & PEANUTS
From blueapron.com
HOW TO USE THAT FROZEN CAULIFLOWER RICE THAT'S SITTING IN YOUR
From msn.com
FRIDGE RAID FRIDAY FRIED RICE | BOSH!
From bosh.tv
CAULIFLOWER RICE RISOTTO WITH PEAS - RECIPEMAGIK
From recipemagik.com
12 AMAZING INDIAN CAULIFLOWER RECIPES - PIPING POT CURRY
From pipingpotcurry.com
CAULIFLOWER RICE WITH FRESH PEAS AND CUMIN - RAW RECIPES
From rawmazing.com
PERFECT CAULIFLOWER RICE (+ 7 FLAVORS!) - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
20+ HEALTHY GROUND BEEF RECIPES - CARMY - EASY HEALTHY-ISH …
From carmyy.com
15+ ANTI-INFLAMMATORY DINNER RECIPES FOR APRIL
From eatingwell.com
27 BEST HEALTHY GROUND BEEF RECIPES - HEALTHY GROUND BEEF …
From delish.com
30 BEST SPRING VEGETABLE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CHEF RICARDO COOKING ON INSTAGRAM: "STOP EAT RICE AND PEAS ON …
From instagram.com
CAULIFLOWER AND CELERIAC BROWN RICE RISOTTO | DONNA HAY
From donnahay.com.au
HOW TO MAKE CHICKEN BURRITO BOWLS | HEALTHY LOW-CARB RECIPE
From rachaelrayshow.com
CAULIFLOWER RICE WITH BACON AND PEAS - ARTZY FOODIE
From artzyfoodie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love