turmeric cauliflower rice

Ingredients:

Rice:

1/2 cup brown rice

1 cup low sodium vegetable broth

1 medium yellow onion, diced

2 cloves of garlic, minced

3/4 teaspoon of turmeric

1/2 teaspoon black pepper

1/2 teaspoon cumin

1/4 teaspoon salt

1/8 teaspoon coriander

1/8 teaspoon paprika

1 tablespoon extra virgin olive oil

2 cups riced cauliflower

Chickpeas:

1 cup low sodium canned chickpeas

1/2 tablespoon olive oil

Sprinkle of salt, pepper, and paprika

1 small container of plain Greek yogurt

fresh parsley for garnish

Instructions:

1.       Pre-heat oven to 400F. Toss drained chickpeas with olive oil, plus a sprinkle of salt, pepper, and paprika. Roast for 25 minutes, shaking halfway through.

2.       Add brown rice to a pot with 1 cup broth. Bring to a boil, then turn down to simmer for about 25 minutes until almost all of the water has absorbed.

3.       While the rice is cooking, heat olive oil in a pan. Add diced onion and saute for 5-6 minutes until it starts to soften. Add garlic and cook another minute. Then add spices and riced cauliflower. Stir well and cook for another few minutes until cauliflower is heated through. Turn off the heat and put the lid on the pot.

4.       When the rice is done cooking, add to the pan with onion mixture.

5.       Serve by diving rice between the bowls, then topping with yogurt, chickpeas, and parsley.

Tips and Substitutions:

Use plant based yogurt to make it vegan.

Chicken or white fish would also go with this recipe.