Cauliflower Pilaf
A fresh cauliflower pilaf recipe from the cooking category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 tsp Rapeseed Oil
- 120 g natural rice
- 400 ml Vegetable broth
- iodized salt
- 200 g cauliflower
- 1 yellow bell pepper
- 100 g frozen peas
- 1 bunch fresh herbs
- 1 tbsp sour cream (butter)
- 1 pinch ginger powder
Instructions
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1.
Heat the rapeseed oil in a large pot, add the rice and sauté until translucent. Add the vegetable broth and lightly season with salt.
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2.
Bring the rice to a boil, then cover and simmer over low heat for about 15 minutes. Meanwhile, clean the cauliflower and cut into florets. Wash the bell pepper, halve it, remove stem and seeds, and dice into small cubes.
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3.
Heat the remaining rapeseed oil in a pan and sauté the cauliflower, bell pepper, and peas until lightly browned. Add this mixture to the rice, stir well, and simmer for another 15 minutes until all liquid is absorbed.
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4.
Wash and dry the herbs, finely chop the leaves, and fold them into the vegetable rice. Cut the sour cream butter into small pieces and mix in. Fluff the pilaf with a fork, season with iodized salt and a touch of ginger powder, and serve.
