Cauliflower and Spinach Pilaf

Name: Cauliflower and Spinach Pilaf
Ingredients: 1 carrot 1 onion 1 red bell pepper 1 cup large grain rice 100 ml oil 500 g cauliflower [frozen] 250 g green spinach salt pepper tomatoes

Sezon - Cauliflower and Spinach Pilaf by Suzana D. - Recipia

Last autumn, I had quite a lot of cauliflower, more than I could consume at the moment. After sharing some with others and using it in a few dishes, I still had a bit left over. I broke it into florets, lightly boiled it, and then put it in the freezer. Since then, whenever I need something quick, I take out a bag. Now, during the fasting period, I combine the frozen cauliflower with rice and spinach to make a simple pilaf. Quick Info Total time: about 40 minutes Preparation time: 10-15 minutes Cooking time: 25-30 minutes Servings: 4 Difficulty: easy Recipe type: fasting pilaf, side dish or main course Ingredients 1 carrot 1 onion 1 red bell pepper 1 cup large grain rice 100 ml oil 500 g cauliflower (ideally frozen, prepared in advance or fresh) 250 g fresh spinach salt pepper tomatoes (for serving, optional) Preparation method 1. Prepare the vegetables. Peel the carrot, onion, and bell pepper. Wash them well. 2. Cut them into larger pieces and put them in a blender. Blend briefly to get small pieces, not a paste. 3. In a non-stick or heavy-bottomed pot, heat the oil and add the chopped vegetables. Sauté for 3-4 minutes over medium heat, stirring occasionally. Do not let them brown too much. 4. Add the washed and drained rice. Stir and sauté everything together for another 2 minutes. Add salt. 5. Add the cauliflower florets. If using frozen cauliflower, you can add it directly. If it’s fresh, blanch it for 2-3 minutes first. 6. Pour in enough water to cover the mixture, about two fingers above, and put a lid on. Let it simmer on low heat. 7. After about 10 minutes, check if the rice is nearly cooked. If it needs more water, add a little. 8. When the rice is cooked, add the washed and chopped spinach, if the leaves are large. Stir and let it cook for another 2-3 minutes until the spinach wilts. 9. Season with pepper. Taste and adjust the salt if needed. 10. Turn off the heat, let the pot sit covered for a few minutes before serving. 11. Serve the pilaf with slices of tomatoes or a fresh salad. Why I make this recipe often It’s a good way to use frozen or leftover vegetables from the fridge. It’s quick, doesn’t require complicated ingredients, and fits well during fasting periods. This pilaf serves as a main dish or a side. Tips and variations Tips Don’t use too much water at the beginning. The rice absorbs liquid, but if you add too much water, the pilaf will be mushy and lacking texture. You can add more as needed. Sauté the rice for a few minutes before adding the liquid to prevent it from sticking. If the spinach is young, you can leave it whole. If it has thicker leaves, it’s better to chop it. Don’t stir too often after adding the rice, so it doesn’t become sticky. Substitutions Instead of fresh spinach, you can also use frozen spinach. Let it thaw and drain well. If you don’t have bell pepper, use any sweet pepper. The important thing is to add a hint of sweetness. Large grain rice can be substituted with regular rice, but watch the cooking time. Variations For a more intense flavor, you can add a bit of chopped garlic at the beginning, but it’s not mandatory. If you’re not fasting, the pilaf goes well with a sprinkle of grated cheese on top or sour cream on the side. You can add other leftover vegetables, such as zucchini or mushrooms, without changing the essence of the recipe. Serving ideas It pairs well with a tomato salad, beet salad, or any raw vegetable salad. It’s also good cold, as a hearty salad. It can be used as a side dish with fasting meals based on legumes. Frequently asked questions 1. Can I use fresh cauliflower instead of frozen? Yes, if you have fresh cauliflower, break it into florets, blanch it for 2-3 minutes, and use it immediately. 2. What type of rice is best? Large grain rice holds up better during cooking and doesn’t turn mushy. You can use other types of rice, but watch the cooking time. 3. Do I have to use a blender for the vegetables? No, you can chop the vegetables with a knife, especially if you prefer larger pieces. 4. Can I freeze leftover pilaf? It can be frozen, but the texture of the rice won’t be the same after thawing and reheating. 5. Can I skip the spinach? You can omit the spinach, but the pilaf will be less green and have a different texture. Nutritional values (estimate/serving) Calories: approximately 320 kcal Carbohydrates: 45-50 g Protein: 6-7 g Fat: 12 g Fiber: 6-7 g This is a recipe with carbohydrates from rice and fiber from vegetables. The protein content is moderate, and the fat content depends on how much oil you use. All values are estimates. Storage and reheating The pilaf can be stored in the fridge for 2-3 days in a sealed container. When reheating, you can add a tablespoon of water if it has thickened too much. I don’t recommend keeping it too long because the spinach and rice change texture after a few days. It can be frozen, but it becomes softer upon thawing. It’s best consumed fresh.

Cauliflower and Spinach Pilaf

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