Black Rice with Tumeric Roasted Cauliflower and Salsa Verde

Yield: 4 servings

Time: 45 minutes

Roasting cauliflower brings out the taste and slight sweetness of an otherwise uninspiring vegetable. Turmeric, sometimes called Indian saffron or the golden spice, adds a peppery zing and a golden color to the roasted cauliflower. It’s a very healthy spice and has traditionally been used in Ayurvedic and Chinese medicine to treat inflammatory and digestive conditions. Accompanied by Venere black rice and green salsa makes this a flavorful vegetarian dish, incredibly delicious. You will not feel you have been deprived of meat.

Ingredients:

US MeasuresMetric

Salsa Verde

  • 1 cup flat-leaf (Italian) parsley, roughly chopped
  • 1/2 cup extra virgin olive oil
  • 2 garlic cloves or to taste, finely minced
  • 1 Tbsp capers, rinsed, drained and finely chopped
  • 1/2 cup scallions, thinly sliced
  • zest and juice of 1 lemon
  • pinch of red pepper flakes
  • salt and freshly ground pepper

Cauliflower:

  • 1 small cauliflower, broken into florets
  • 2 Tbsp olive oil
  • 1 tsp turmeric
  • 1 tsp cumin powder
  • 1 scant tsp red pepper flakes
  • sea salt

Venere Black Rice:

  • 1 1/2 cup Venere black rice
  • 1 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 4 cups of vegetable stock or more
  • salt and freshly ground pepper
  • 1/4 cup pine nuts, toasted

Salsa Verde

  • 28 g flat-leaf (Italian) parsley, roughly chopped
  • 120 ml extra virgin olive oil
  • 2 garlic cloves or to taste, finely minced
  • 1 Tbsp capers, rinsed, drained and finely chopped
  • 32 g scallions, thinly sliced
  • zest and juice of 1 lemon
  • pinch of red pepper flakes
  • salt and freshly ground pepper

Cauliflower:

  • 1 small cauliflower, broken into florets
  • 2 Tbsp olive oil
  • 1 tsp turmeric
  • 1 tsp cumin powder
  • 1 scant tsp red pepper flakes
  • sea salt

Venere Black Rice:

  • 300 g Venere black rice
  • 1 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 1 L of vegetable stock or more
  • salt and freshly ground pepper
  • 35 g pine nuts, toasted

Preparation:

Preheat oven to 450° F/230° C.

Line a baking sheet with parchment paper. In a bowl combine olive oil, turmeric, cumin, red pepper, and sea salt. Add the cauliflower florets and mix well. Spread cauliflower florets on the baking sheet. Bake for about 20 minutes or until cauliflower is ” al dente” or lightly charred on the edges. Remove from the oven and keep it warm.

In the meantime prepare the rice. Bring the chicken stock to a boil. Reduce the heat and keep it to a low simmer. Heat olive oil and butter in a saucepan over medium heat. Add the rice and cook it stirring until rice is well coated. Start adding the warm stock by the ladleful. Cook stirring until the stock is absorbed and rice almost dry. Repeat the process until all stock has been used and rice is fully cooked about 35-40 minutes. Add more stock if necessary.

While the rice is cooking, prepare the salsa verde. Pour 1/2 cup olive oil into a small bowl. Add chopped parsley, garlic, capers, scallions, lemon juice and zest, red pepper flakes and salt. Mix well and set aside to let flavors mingle.

Arrange black rice on warmed plates flanked by the turmeric cauliflower and salsa verde. Sprinkle with toasted pine nuts. Serve.

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