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 at home with cauliflower.
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!
- 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
Spanish rice is something I enjoyed growing up and a recipe I kinda forgot about until recently. My mom used to make my Great Aunt Leona’s recipe and baked it inside of bell pepper halves. I was never a fan of the bell pepper part as a kid, but loved the rice. I’m sure this recipe would work well stuffed and baked inside a bell pepper too, but I didn’t opt for that since bell peppers really do not agree with me (or my husband). You could just add some bell pepper to the pan if you want that flavor, but don’t want to bother with the baking part. Then, everything still stays in one pan!
Meanwhile, mark this recipe as an easy weeknight go-to. It’s a complete meal that comes together quickly and tastes marvelous. And, again, it’s all in one pan. I hope you enjoy this twist on Spanish rice and if you do, give me a shout-out in the comments or on social media!
- 1 Tbsp grass-fed ghee, butter, or other fat of choice
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 2 boneless skinless chicken breasts, cut into 1-inch pieces
- Sea salt and black pepper, to taste
- 1 Tbsp homemade vegetable bouillon
- 1 tsp chili powder
- 16 oz bag cauliflower rice
- 1 cup unsweetened, no salt added tomato sauce (I used this one)
- 1/2 cup cherry tomatoes, sliced in half
- Dried oregano, to garnish
- Melt ghee in a large pan over medium heat. Add the onion and garlic, and sauté for a couple minutes. Then, add the diced chicken, and season to taste with sea salt and pepper. Continue to cook chicken for several minutes, until browned.
- Reduce heat to medium-low and add the cauliflower rice. Season to taste with a bit more sea salt and pepper.
- While cauliflower is cooking, combine the tomato sauce, chili powder, and homemade vegetable bouillon in a small bowl. After the cauliflower has cooked for a couple minutes, add the tomato sauce mixture and cook for another 1-2 minutes.
- Lastly, add the cherry tomatoes and stir. Remove from heat and garnish with dried oregano.
Yields: 2-3 servings
I know I’ve been dragging my feet a bit with my recipes lately, but I finally have a good one for you! I don’t like sharing half ass recipes that I try to whip together just because I need a post and I’ve vowed not to do that. I’ve also learned that some of my best recipes come on their own accord — naturally and unforced. It’s in these situations when I tend to feel most creative and things come together. On the other hand, when I try too hard to think of a recipe to make and share, it just doesn’t happen (most of the time). I think that’s been part of my problem lately. That, and I’ve been resorting to really simple and basic meals lately, some of which I’ve already shared.
Anyway, this lemon cauliflower rice is incredibly refreshing and pairs nicely with chicken or mild fish. I didn’t have any fresh herbs on hand, but a garnish of fresh thyme, parsley or rosemary would be delicious with the lemony flavor of the rice. We ate our rice with sauteed kale and chicken breasts seasoned with sea salt and a generous amount of black pepper. It was divine!
- 1 medium head of cauliflower, cut into florets
- 2 Tbsp grass-fed butter
- 1/2 tsp sea salt or to taste
- 1 tsp fresh lemon zest
- 2 tsp fresh lemon juice
- 1.5 Tbsp extra virgin olive oil (make sure it’s pure!)
- Place raw cauliflower florets in the food processor and pulse until riced. If need be, do this in two batches, depending on the size of your food processor.
- Melt the butter in a large skillet over medium heat. Once melted, add the riced cauliflower and stir. Next, add the sea salt and continue to cook for about 4-5 minutes, stirring occasionally.
- Once cauliflower rice is heated through and maybe browned slightly, remove from heat and stir in the lemon zest, lemon juice and extra virgin olive oil. If need be, add more sea salt to taste.
- Serve warm with protein of choice (see recommendations above).
Yields: 4-5 side dish servings