Curried Orzo Ground Beef And Cauliflower Recipes

CURRIED BEEF AND CAULIFLOWER

Steps:

• Over moderate heat, cook beef stew for about five minutes to brown. Add flour and stir to cover meat evenly. Set aside.
• In a large pan or wok, saute onion, garlic, green pepper, and cumin seed in olive oil over moderate heat, about 5 minutes.
• Reduce heat to low. Add diced tomatoes, tomato paste, beef stock, caulifower florets, cumin, ginger, turmeric, and black pepper. Cover and simmer 30-40 minutes, or until cauliflower is tender.
• Add cilantro. Stir well. Serve with rice or couscous.

CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER

Steps:

• Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
• Whisk the vegetable broth, coconut milk, garlic, ginger, serrano, curry powder and 2 teaspoons salt together in a medium bowl until combined. Add the chickpeas and spinach and stir to coat.
• Spread the rice evenly in the bottom of the prepared dish. Pour in the coconut-milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onion over the top, making sure to go all the way to the edge of the pan (it's okay if the cauliflower is not completely submerged in liquid).
• Cover tightly with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through, 20 to 25 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. Serve topped with cilantro, a drizzle of yogurt and lime wedges for squeezing.

BEEF & ORZO MEDITERRANEAN STYLE

Steps:

• Sprinkle salt into a 10 to 12 inch frying pan over medium-high heat. Crumble beef into pan and cook, stirring often, until meat begins to brown, 3 to 5 minutes. Reduce heat to medium, stir in onion, and continue to cook, stirring, until onion is soft but not brown, about 5 minutes. Spoon off and discard excess fat.
• Add garlic, tomatoes (break them up with a spoon) and their liquid, broth, oregano, and pepper. Bring mixture to a boil then stir in pasta. Reduce heat, cover and simmer gently until pasta is tender to bite, 10 to 12 minutes.
• Meanwhile, squeeze as much liquid as possible from spinach. Stir spinach into pasta mixture just until heated through. Serve with cheese to add to taste.

CHARRED CAULIFLOWER, LEMON & CAPER ORZO

Steps:

• Heat the grill to high. Toss the cauliflower with half the oil and some seasoning. Tip onto a baking tray and grill for 15-20 mins until golden, charred, and tender all the way through.
• Meanwhile, cook the orzo in a pan of boiling salted water for 8 mins, or until al dente. Drain.
• Heat the remaining oil in a frying pan and sizzle the capers and garlic until golden. Stir in the orzo, cauliflower, lemon zest and juice and the stock. Bubble for 1 min, then spoon half into a bowl and top with the rocket. Leave the leftovers to cool for the lunchbox, see tip below.

SPICY INDIAN ORZO

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add lamb and sauté until cooked through, breaking up with back of spoon, about 5
• minutes. Using slotted spoon, transfer lamb to bowl.
• Reduce heat to medium. Add garlic, ginger and chili to same skillet and sauté 2 minutes. Add cardamom, curry powder and orzo and stir to 1 minute. Add broth and bring mixture to boil. Reduce heat to medium-low. Cover and cook until orzo is tender and most of broth is absorbed, stirring occasionally to prevent sticking on bottom of skillet, about 15 minutes. Return lamb to skillet and mix in. Season to taste with salt and pepper.
• Mound pilaf on large platter. Garnish with tomato and cilantro and serve.