Brown Basmati Rice - Continental Recipe

Sicilian Cauliflower, Caramelized Onion & Kitchen King Brown Basmati Rice with Rosemary & Pine nuts

Preparation Time: 15 minutes | Cooking Time: 30 minutes | Serves 4-6

Nutritional Information (per 60 g serving) 325calories | Total fat: 16g Of which saturated: 2g

The sweet smokiness of the caramelized onions is great with
the spicy savoury flavour of cauliflower. Sultanas and pine
nuts are a very Sicilian combination as is cloves. All in all this
is a really soul warming dish for the winter months and
just as lovely cold, or at room temperature, as a salad in the
Summer.

Ingredients
300g Kitchen King Brown Basmati rice
6 tbsp extra virgin olive oil
2 onions, thinly sliced
700g cauliflower, broken into 3cm florets
2 garlic cloves, sliced
7 cloves
1 large carrot, peeled and diced 1cm cubes
4 sprigs rosemary, roughly broken up
50g pine nuts, lightly toasted
50g sultanas

Method
1. Place the rice into a large saucepan of boiling salted water. Simmer
over a medium heat for 25 minutes until tender, then drain.

2. While it’s cooking, heat half of the oil in a large frying pan and
add the onion. Cook over a very low heat with the lid on for 10
minutes, stirring occasionally, until really soft and beginning to turn
a light golden colour. Add the garlic, cloves, carrot and rosemary
and continue to cook for another 10 minutes until the onions are a
lovely amber colour.

3. Meanwhile, cook the cauliflower in a saucepan of salted, boiling
water for 7 minutes until really tender. Drain really well in a
colander.

4. Tip the Kitchen King Brown Basmati rice into a large serving bowl and
add the cauliflower and onions. Drizzle over the remaining olive oil
and scatter over the nuts and sultanas. Season generously with
lots of salt and freshly ground black pepper and toss thoroughly.
Serve warm or cold the next day.