Hey, here I am! I told you I would be back to show you my recipe on how to incorporate cauliflower rice into meals-- and if you haven't seen the previous post yet + the video just click here to check it out. And since you have been asking for more vegetarian quick I'm positive you're going to love this one.
So moving on, this recipe is one of our favorite meals, and it is by far the most heartwarming, quick and needles to say nutritious dish to satisfy every inch of hungriness. It doesn't take more than 30 minutes to make, is super budget friendly and the most fun way to trick toddlers (or fussy adults) to eat more vegetables. I'm telling you Lia can barely resist getting the spoon to start eating it, as soon as I put the plate in front of her, she just take a handful of this cauliflower risotto and doesn't stop until she there's almost nothing left on the plate. Yes, that's her in the picture below.
In this recipe, I use Indian brown basmati rice, but the cooking process is the same as the risotto. The basmati rice adds a soft crunch to this dish, and it has a lot of goodness in it too. A lot of protein, fiber, vitamins, minerals and zero sugar. But if you can't find it, you can substitute for regular brown rice. The texture and aroma of this rice are incredible and combined with the cauliflower rice and pumpkin...well is like eating a plate of happiness.
CAULIFLOWER + PUMPKIN CRUNCHY RISOTTO RECIPE
3/4 C. Brown Basmati Rice
1/2 Celery stalk (leaves included) finely chopped
1 C. Pumpkin, (any kind you like) cut roughly into cubes
1 Cube of Vegetable Bouillon
3-4 Tbsp. Olive oil or Coconut Oil
1- Wash basmati brown rice under water for a couple minutes. Until water is clear. Set aside.
2- In a saucepan over medium heat add oil, once the oil is hot add onions and saute for about 5-8 minutes. Then add celery and rice, and give it a stir. Add boiling water, vegetable bouillon and pumpkin. Stir one more time and cook for 25 minutes over medium-low heat. Once ready serve with grated parmesan cheese and enjoy.
