Nutty Pumpkin Brown Rice with Crispy Cauliflower

It has been unbelievably busy around here lately. I’m wrapping up another semester of grad school and an internship, so unfortunately I haven’t had much time to experiment with new recipes. The other day, however, I needed a study break, so I headed for the kitchen!

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I used all the staples that I had on hand from either the pantry or in my fridge, and came up with Nutty Pumpkin Brown Rice with Crispy Cauliflower. It was a savory delight!

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Today I thought I’d do my post a bit different and share with you more details and photos of the actual cooking process. So to start this dish, preheat your oven to 375 degrees and bring about 2 cups of water to a boil in a medium sized sauce pan. When the water is at a rolling boil add in 3/4 a cup of brown rice.

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Then add some seasonings. I used 1 tsp of dried chives and 1 tsp of dried tarragon to give the rice a little flavor. Simmer the brown rice with the lid on for about 35-40 minutes, or until the rice is tender. Stir occasionally and add more liquid if all is absorbed but the rice is not yet tender.

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While the rice is cooking, spread the chopped cauliflower over a large baking sheet and drizzle with olive oil. Then generously sprinkle dried chives and dried dill on top. Bake in the oven for 35-40 minutes or until tender. Make sure to stir/flip the cauliflower around about half way through.

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When the rice is done, turn the heat to low and add one cup of chopped kale. Stir.

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Then add in 3/4 a cup of pureed pumpkin and 1/2 a cup of almond pulp and stir again.

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Finally, add in the generous dash of nutmeg, sprinkle of red pepper flakes and 1 tsp of curry powder. Continue to stir until heated through, and then you are finished!

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Plate while the nutty pumpkin rice mixture is warm and top with the crispy cauliflower. Enjoy!

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Nutty Pumpkin Brown Rice with Crispy Cauliflower

Serves 4

3/4 cups of brown rice

~2 cups of water

1 tsp dried chives

1 tsp dried tarragon

1 cup of frozen, thawed, chopped kale

3/4 cup pureed pumpkin

1/2 cup of almond Pulp

A generous dash of nutmeg

A sprinkle of red pepper flakes

1 tsp curry powder

1 head of cauliflower, chopped

A generous sprinkle of dried chives and dried dill

Happy cooking,

Sydney

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2 thoughts on “Nutty Pumpkin Brown Rice with Crispy Cauliflower

    • dindu1989 says:

      Almond pulp is what is leftover after I make homemade almond milk! So essentially, after soaking almonds in a bowl of water overnight, if you blend the almonds up with fresh water in a blender and strain the liquid, the leftover solid mixture is the almond pulp :) The liquid that you strained is the almond milk. Hope that helps!

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