Many Thanks to Nadia Karden for sharing this recipe. She is part of the chapter that produces their own handout each week. She sent this to me and with all of the cauliflower around I thought it would be great to share with all of you. This sounds like a family recipe, one that is handed down with directions and not exact measurements. 1c rice will produce 3 cups cooked. This recipe reminds me of a chicken and rice recipe I have prepared.
“This recipe is cultural, but I believe it is some form of pilaf, but one of my favorites. If you can make rice, you can make this dish.”
“Granted I don’t have a cup of this and a pinch of that, but it is very simple. You can use cubed beef, lamb or chicken as the meat for this dish and you will need 1 cup of rice and one head of cauliflower.”
Cut the cauliflower into small pieces and lay on a cookie sheet. Use enough vegetable oil to coat each piece of cauliflower and add salt and pepper. Roast in the oven at 350 until a golden color. I check the cauliflower at least one time to make sure it is not sticking to the pan. A quick shake of the pan should do it.
Brown your choice of meat in a small amount of oil. Once browned, add enough water to boil until tender. Save this broth for later and make sure you have strained it.
Once you have your cauliflower and meat ready, here is how to assemble in your final pot. Preferably a pot you use to make rice.
Take 2 tablespoons of the rice and sprinkle at the bottom of the pan.
Now layer the meat on top of the first small layer of rice.
The remainder of the rice goes on top of the meat.
Now place the cauliflower pieces on top of the meat.
You will need two cups of liquid. The broth plus water.
Add salt to taste. You can tell if your dish will be ok by tasting a little bit of
the liquid. Bring this to a boil and then lower the heat and put a tight lid on it.
This should take no longer than 20 to 25 minutes for the rice to cook.
Turn your pot upside down onto a platter. Serve with plain yogurt or salad on the side. I like to put a little bit of parsley on top of the pilaf for color.
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