Spiced Cauliflower Brown Rice
Recipe: #31357
January 30, 2019
Categories: Rice, Brown Rice, Carrot, Picnic, Potluck, Oven Roast Gluten-Free, No Eggs, Non-Dairy, Vegan, Vegetarian, Spices, Vegetarian Dinner, Vegan Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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