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🍽️ Cauliflower Pilaf

367 kcal · 30 min · 4 servings

Ingredients

• 2 tsp rapeseed oil
• 120 g natural rice
• 400 ml vegetable broth
• iodized salt
• 200 g cauliflower
• 1 yellow bell pepper
• 100 g peas (frozen)
• 1 bunch fresh herbs
• 1 tbsp sour cream (butter)
• 1 pinch ginger powder

Instructions

1. 1. Heat one teaspoon of rapeseed oil in a large pot. Add the rice and sauté briefly until it becomes slightly translucent. Pour in the vegetable broth and season with a pinch of salt.
2. 2. Bring the rice to a boil, cover the pot, and let it simmer gently on low heat for about 15 minutes. Meanwhile, wash the bell pepper, halve it, remove the stem and seeds, and cut it into small cubes. Clean the cauliflower and divide it into small florets.
3. 3. Heat the remaining rapeseed oil in a frying pan. Sauté the cauliflower, bell pepper cubes, and peas in it. Add the vegetable mixture to the rice, stir well, and let it simmer gently for another 15 minutes until the rice has absorbed all the liquid.
4. 4. Wash the herbs, shake them dry, finely chop the leaves, and stir them into the rice. Cut the sour cream butter into small pieces and mix them in. Fluff the pilaf with a fork, season with iodized salt and a little ginger powder, and serve.

Nutrition per serving

• kcal: 367
• Protein: 13 g · Fett/Fat: 9 g · Carbs: 57 g