Cauliflower Rice Pan with Trail Mix Topping

Ingredients

• 100 g parboiled long grain rice
• Salt
• 400 g Cauliflower
• 1 Carrot
• 150 g oranges (1 small orange)
• 30 g butter (2 tbsp)
• 50 ml Vegetable broth
• Pepper
• 50 g trail mix (2 handfuls)
• 250 g chickpeas (drained weight; canned)

Instructions

1. 1.

   Cook the rice in a pot of boiling salted water using 2.5 times the amount of water, following package instructions. Drain and set aside.

2. 2.

   While the rice cooks, clean the cauliflower by removing outer leaves, washing, and halving it. Peel the carrot and slice into thin sticks. Peel the orange so that all white pith is removed, cut out fruit segments between the membranes while catching the juice; squeeze any remaining pulp for extra flavor.

3. 3.

   About 15 minutes before the rice finishes cooking, melt butter in a skillet over medium heat. Sauté cauliflower and carrots for 5 minutes. Add the captured citrus juice and vegetable broth, seasoning with salt and pepper. Cook the vegetables for another 5 minutes, stirring occasionally. Roughly chop the trail mix.

4. 4.

   Rinse and drain chickpeas, then add them to the pan with the rice and cook for 3 minutes. Transfer the mixture onto a plate and top with orange segments and chopped trail mix.