Cauliflower, Coriander & Orange Pilaf

 

Cauliflower Coriander and Orange Pilaf

Cauliflower Coriander and Orange Pilaf

Cauliflower, Coriander & Orange Pilaf
 
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Recipe type: Rice dish
Serves: 4
Ingredients
  • 1.5 cups rice & lentil mix
  • ¼ cup quinoa
  • 1 tsp "Chicken Style" stock powder
  • 7 spring onions, sliced
  • 1 green (or other colour) capsicum, diced
  • 1 medium cauliflower, separated into florets
  • 2 tablespoons ground coriander
  • zest and juice of a large orange
  • 3 tablespoons toasted pine nuts
  • 2 tablespoons soy sauce / tamari
  • 1 bunch of coriander, chopped
  • Dessicated coconut - garnish
Instructions
  1. Put your rice, lentils and quinoa on to cook (same pot). I use a rice cooker and added 3 cups of water and 1 tsp of chicken style stock powder. You may need a little more water if you're using a lidded saucepan.
  2. Meanwhile, toast your pine nuts and chop / prepare all the other ingredients
  3. Once your grains and lentils are cooked, in a large frying pan or wok which has a lid, stir "fry" the onion and capsicum for a couple of minutes. Add the ground coriander and move it around until you can smell it toasting.
  4. Add the cauliflower florets, half a cup of water and cover for 5 minutes or until the cauliflower is tender.
  5. In a large bowl, tip your cooked grains & lentils, the cauliflower mixture, the orange zest and juice, soy sauce and toasted pine nuts and stir well to combine.
  6. Dish up and top with the chopped coriander, and coconut if desired.