Lemon rice with cauliflower and leek

Cooking time:

30 minutes

Active time:

30 minutes

Complexity:

Average

A great standalone dish for those who stick to plant-based foods. And also a side dish for meat or poultry for everyone else.

See all recipes category Rice

Рецепт «Лимонный рис с цветной капустой и пореем»

Recipe "Lemon rice with cauliflower and leek"

Ingredients for 2 servings

leek (white part)

1 pc.

cauliflower

300g

ground round grain rice

100 g

vegetable broth or water

1 L

Extra Virgin Olive Oil

3 tsp

ground nutmeg

1 tsp

lemon

1 pc.

sauce "Pesto"

2 tbsp. spoons

salt and black pepper

to taste

Step 1/6

Cut a few rings larger (0.5 cm thick) from the leek, set aside.

Лимонный рис с цветной капустой и пореем, шаг 2/6

Step 2/6

Cut the rest of the leek stem into thin rings. Heat a teaspoon of olive oil in a pan or saucepan, quickly fry the onions until soft. Add the zest of one lemon.

Лимонный рис с цветной капустой и пореем, шаг 3/6

Step 3/6

Add dry rice, pour vegetable broth (cooking recipe here) or water (on the 1 part of the rice 3 part of the water), add lemon juice, salt, mix. Reduce the heat to low and cook for 20 minutes, stirring occasionally. When the liquid is almost completely absorbed, remove from the heat, cover with a lid or towel and leave for another 10 minutes, the rice will steam.

Step 4/6

While the rice is cooking, in a separate pan, fry the set back leek rings on a teaspoon of olive oil on each side until ruddy, about 1-2 minutes on each side. Set aside to serve.

Лимонный рис с цветной капустой и пореем, шаг 5/6

Step 5/6

Sort the cauliflower into medium-small inflorescences. Heat the remaining olive oil in a pan, quickly fry the cabbage until ruddy, season with salt and nutmeg. Add a little water to the pan and cover, simmer for 2-3 minutes until the cabbage has absorbed the water, becoming softer.