Spiced Cauliflower Brown Rice

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (399.1 g)
  • Calories 400.9
  • Total Fat - 25.6 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 1.9 mg
  • Sodium - 345.5 mg
  • Total Carbohydrate - 40.5 g
  • Dietary Fiber - 8.3 g
  • Sugars - 12.2 g
  • Protein - 6.8 g
  • Calcium - 157 mg
  • Iron - 2.9 mg
  • Vitamin C - 102 mg
  • Thiamin - 0.3 mg

Step 1

Cook rice according to packet directions.

Step 2

Meanwhile, toss cauliflower and squash with spices, salt and pepper and half the oil in a roasting pan.

Step 3

Cook in a hot oven (200C) for about 20 minutes, or until browned and tender and then transfer vegetables to a large bowl.

Step 4

Add remaining oil and vinegar to hot roasting pan and stir to combine with any spice mixture in pan and then pour over vegetables.

Step 5

Add rice to vegetables with carrots and spinach and stir through mint and seeds.

Tips & Variations


No special items needed.

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