INGREDIENTS:
- 1⁄2 onion, chopped fine
- 1 cup mushrooms, finely chopped
- 1 large carrot, finely chopped
- 1 clove garlic, minced
- Walnut oil
- Fine Sherry wine
- 1 cup cooked black rice
- 1 medium size head cauliflower, rinsed, then broken into small pieces.
DIRECTIONS:
1. Cook black rice according to package directions and set aside
2. Next, steam cauliflower 6 minutes (do not over cook)
3. While the rice is cooking, heat 2 tablespoons of walnut oil and sherry wine over medium heat in large non-stick sauté pan. Add onion, mushrooms, garlic, and carrot and sauté over medium heat for 5 – 7 minutes, adding more wine, in small amounts, if needed.
4. Drain cauliflower and let cool slightly, 5 minutes. Place all the cauliflower in a food processor and process until cauliflower resembles fine, short grain rice. Next, mix the black rice, processed cauliflower, and sautéed vegetable mixture together in a large, heat-resistant bowl (e.g. Pyrex); add salt and pepper to taste. You may season this dish whatever way you prefer, e.g. adding Thyme or Rosemary, curry, turmeric, etc.
NOTES:
Research into the uses and applications for antioxidants has revealed that they are linked to the prevention / treatment of the following areas / conditions:
- Anti- aging
- Heart disease
- Diabetes
- Alzheimer’s disease
- Cancer
This Black Rice/Cauliflower dish goes great with a mild white fish, such as cod or scallops. On Sunday, I added some chopped cucumber, chopped red onion, Veganase, and a dash of Tessemae’s Mild Wing sauce to the leftover rice dish and made a nice salad. It was Yummy! So, have fun with the black rice and “create” your own!
Bon Appétit
