Cauliflower Stir Fry with Brown Rice
|Long grain brown rice||1 Cup (16 tbs)|
|Olive oil||1⁄2 Teaspoon|
|Cauliflower head||1⁄2 , chopped|
|Red pepper||1 , chopped|
|Ground black pepper||1⁄4 Pinch|
|Sea salt||To Taste|
|Lemon||1 , zested and juiced|
|Lettuce||1 , torn into bite-size pieces|
|Pumpkin seeds||4 Tablespoon, toasted (Or Handful)|
1.Rinse the rice with water, drain, add 2 cups water for every 1 cup rice. Sprinkle a bit of sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 45 minutes. Rice is fully cooked when it is dry and fluffy. Do not stir the rice while it is cooking.
2.Start the stir fry about 10 minutes before the rice is finished. Have the cauliflower and red pepper chopped and ready to go.
3.Zest and juice the lemon before you start the stir fry, and have all the spices out and ready. Heat a wok to medium-high heat. Add the oil and the cauliflower, and stir to keep the cauliflower moving.
4.Add the red pepper when the cauliflower begins to soften and continue moving the vegetables around the wok. Once the red pepper has softened slightly, add the spices and stir to coat the vegetables. Pour a small amount of water (1 Tbsp or so), or lemon juice if yours was particularly juicy, down the side of the wok and continue stirring until the vegetables have steamed slightly.
5.Once the water has evaporated, quickly add the lemon juice and zest and stir to combine. Remove from heat as soon as the vegetables are seasoned, stir the lettuce in to get the lemon around it, and serve over the rice. Top with some toasted pumpkin seeds. I hope you enjoy this cauliflower stir fry recipe, the latest of my healthy vegan recipes.
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Calories 587 Calories from Fat 93
% Daily Value*
Total Fat 11 g16.9%
Saturated Fat 2 g9.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 232.1 mg9.7%
Total Carbohydrates 110 g36.6%
Dietary Fiber 14.1 g56.4%
Sugars 9.5 g
Protein 19 g38.7%
Vitamin A 313.8% Vitamin C 363%
Calcium 14.9% Iron 30.9%
*Based on a 2000 Calorie diet