If you’re familiar with Indian food, you know that cumin (jeera) rice is served as an accompaniment to other dishes. The rice is simple, yet so flavorful and fragrant. It’s been a while since I’ve actually eaten it since I still avoid grains and opt for steamed veggies in lieu of rice at Indian restaurants, but I came across it recently and knew it would be easy to make a cauliflower rice version at home.
The “rice” is tender and savory, with toasty and earthy flavors. The cumin seeds definitely make it something special. It’s a great base for a meal and delicious take on plain old cauliflower rice. Next time, we order Indian food to-go, I’m going to have a batch of this ready at home! Thankfully, it comes together super fast too.
On another note, I leave for Poland in just over a week! My husband and I are traveling there for adventure and exploration, and are so excited to visit. It’s going to be amazing! I consider it extra special since I have Polish ancestry too. I can’t wait!
Cheers and enjoy!
Cumin Cauliflower Rice
- 1 Tbsp grass-fed ghee (or coconut oil if you avoid dairy)
- 1/2 tsp cumin seeds
- 14 oz bag cauliflower rice
- 3/4 tsp ground coriander
- Sea salt to taste
- Splash of chicken or vegetable broth (about 1-2 Tbsp)
- 1/4 cup fresh cilantro, roughly chopped
- Melt ghee in a large skillet over medium heat. Once melted, add the cumin seeds and toast 1-2 minutes, until fragrant. Be careful not to burn the seeds!
- Next, add the cauliflower rice, ground coriander and sea salt. Stir well. Sauté a couple minutes and then add the splash of chicken or vegetable broth. Reduce heat to medium-low, cover, and let cook about 3 minutes more or until cooked to your liking.
- Remove from heat and stir in the chopped cilantro.
Yields: 2-3 servings