- 1 1/2 cups brown rice
- 1 1/2 cups water
- 1 1/2 cups chicken or vegetable stock
- 1/4 cup diced red onion
- 2 cloves minced green garlic
- 1 teaspoon salt
- 1/2 pound purple cauliflower
- 1/2 pound golden cauliflower
- 1/2 pound white cauliflower
- 1 1/2 cups (about 16 ounces) cleaned and sliced shiitake mushrooms
- 1 tablespoon diced green onions (plus more to garnish)
- 2 tablespoons soy sauce
- 2 tablespoons chicken or vegetable stock
- 1 teaspoon corn starch
- Cilantro to garnish (optional)
- tri-colored cauliflower over brown rice
- In a sauce pan heat a little oil over medium heat and saute the red onion, green garlic, and salt. After about two minutes, when the onion and garlic are becoming soft but not colored, add the rice and stir to make sure it is entirely coated in the oil. Cook for another 2 minutes.
- Add the water and chicken stock and bring the mixture to a boil. Reduce to a simmer and allow to cook, covered, for about 20 minutes, until the rice has absorbed the liquid and is al dente.
- While the rice is cooking, rinse the cauliflower and cut it into bite-sized pieces.
- Heat some oil in a large pan over medium-high heat. Add the cauliflower, mushrooms, and green onion. Cook for about six minutes, stirring constantly, until the cauliflower can be pierced with a fork but is still slightly undercooked.
- In a bowl, whisk together the soy sauce, chicken stock, and corn starch. Pour this over the cauliflower and mushrooms and cook for about 4 minutes covered, until the cauliflower is tender. Then remove the lid and cook, stirring constantly, until most of the liquid has evaporated.
- Serve the cauliflower over the brown rice and garnish with more diced green onions or some cilantro.
SERVES 6 AS A MAIN COURSE.
All cauliflower is an excellent source of vitamin C and a good source of both folate and fiber. However, colored varieties bring more nutrients to the plate. Golden cauliflower provides lung cancer preventing and heart disease fighting beta-carotine and an extra dose of vitamin C while the purple variety is full of anthocyanin (the same checmical that gives red wine its color), a powerful cancer fighting antioxidant.
Recipe by Amy Scheuerman - EarthBoundKitchen.com and courtesy of Mass Farmers Markets