Cauliflower Brown Rice With Broccoli Peas Risotto Recipe 45

CAULIFLOWER BROWN RICE WITH BROCCOLI & PEAS RISOTTO RECIPE - (4/5)

Steps:

• Instructions: Bring brown rice, broccoli, and green peas to a boil. Drain and set aside. In a blender, puree cauliflower, milk, nutritional yeast, Italian seasoning, garlic, salt, pepper, and basil. Pour the cauliflower mixture over the brown rice and vegetables. Melt in the cheese and serve.

CAULIFLOWER "RISOTTO" WITH PORCINI MUSHROOMS AND PEAS

Steps:

• Pour 2 cups boiling water into a large bowl. Add dried mushrooms; let stand until rehydrated, about 20 minutes. Remove mushrooms with a slotted spoon and pat dry; chop into smaller pieces. Reserve soaking liquid.
• Pour chicken broth into a saucepan over medium-low heat. Cover and keep warm.
• Process cauliflower in a food processor fitted with a shredding disc into grains the size of rice.
• Melt butter in a large pot over medium heat. Add shallot; cook until softened, about 2 minutes. Add cauliflower rice, salt, and pepper. Cook, stirring occasionally, until flavors combine, about 5 minutes.
• Stir 1 cup of warm chicken broth into the pot; simmer until absorbed, about 5 minutes. Add remaining broth, 1 cup at a time, simmering until it is absorbed and cauliflower rice is tender, about 10 minutes.
• Stir chopped mushrooms, peas, balsamic vinegar, and thyme into the pot. Cook and stir until mushrooms and peas are heated through, about 5 minutes.

BROWN RICE AND BROCCOLI

Steps:

• In a saucepan over high heat, bring broth to a boil.
• Add in salt and rice; boil 1 minute.
• Transfer to a 2 1/2 quart casserole dish that has been coated with cooking spray.
• Cover and bake in a 350° oven for 40 minutes.
• Add in remaining ingredients and mix well(add more chicken broth if needed).
• Cover and bake until liquid is absorbed and vegetables are tender, about 20 minutes.

BROCCOLI AND CAULIFLOWER RICE MEDLEY

Steps:

• In a large saucepan, bring the water, soy sauce and bouillon to a boil. Stir in rice. Reduce heat; cover and simmer for 45-50 minutes or until liquid is absorbed. In a large nonstick skillet, saute the green peppers, cauliflower, broccoli, onion and garlic in oil until crisp-tender. Stir vegetables and thyme into rice mixture.

BROWN RICE AND VEGETABLE RISOTTO

Steps:

• Bring vegetable broth and water to a boil in a saucepan over high heat. Add asparagus, reduce heat to low, and simmer until just tender, 2 to 3 minutes. Use a slotted spoon to transfer asparagus to a bowl of ice water; let chill for 5 minutes. Drain and set aside. Meanwhile, cover saucepan and keep broth mixture at a near-simmer on low heat.
• Heat olive oil in large skillet over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add rice and cook, stirring gently, until toasted and fragrant, 4 to 5 minutes.
• Pour 1 cup of the hot broth mixture into the rice and cook, stirring constantly, until liquid is almost absorbed. Adjust heat if necessary to maintain a simmer. Repeat, using 1/2 cup liquid at a time, until rice is just beginning to become tender, about 25 minutes.
• Stir in diced carrots. Continue adding broth and stirring rice mixture until carrots are just tender, about 20 minutes more. Mix in zucchini; if broth mixture gets low, add hot water as needed. Cook and stir, adding broth, until rice is tender, about 5 minutes.
• Mix in drained asparagus and peas and cook until heated through, 2 to 3 minutes, Add Parmesan and butter, stirring until butter melts. Season to taste with salt and pepper. Pour in an additional 1/2 cup hot broth to the finished risotto for a softer consistency, if desired.

BROCCOLI BROWN RICE PILAF

Steps:

• In a large nonstick skillet coated with cooking spray, saute rice until lightly browned. Add the broth, rosemary and garlic; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is almost tender. , Stir in the broccoli, almonds, sunflower kernels, salt and pepper. Cover and cook 3-5 minutes longer or until rice is tender and broccoli is crisp-tender. Fluff with a fork.