Cauliflower & Broccoli > Brown Fried Rice

Ingredients >

- 2 cups cooked broccoli, chopped small
- 1 head of cauliflower, raw
- 1 + 1 T coconut oil or butter
- 3 cups of cooked brown rice, cold
- 5 cloves of garlic, chopped
- 1 + 1 T grapeseed oil
- 3T reduced-sodium soy sauce
- 1 cup frozen peas
- salt, to taste
- additional chopped scallion tops for garnish
- 7 scallions, chopped (keep white/light green ends separate from dark green tops)
- 2t toasted sesame oil
- toasted sesame seeds, optional

Preparation
Remove the cauliflower's tough stem and reserve for another use. Using a food processor, pulse cauliflower florets until they resemble rice or couscous. You should end up with around four cups of "cauliflower rice."
Heat 1T butter and 1T oil in a large skillet over medium heat.Add garlic and the white and light green pieces of scallion. Sauté about a minute.
Add the cauliflower to the pan. Stir to coat with oil, then spread out in pan and let sit; you want it cook a bit and to caramelize (get a bit brown), which will bring out the sweetness. After a couple of minutes, stir and spread out again.
> Add cold rice (it separates easily, so it won't clump up during cooking), plus the additional grapeseed and coconut oil or butter. Raise heat to medium-high. Toss everything together and, again, spread the mixture out over the whole pan and press a bit into the bottom.
Let it sit for about 2 mins; so the rice can get toasted and a little crispy.
>Add the peas and broccoli and stir again.
> Drizzle soy sauce and toasted sesame oil over rice.Cook for another minute or so and turn off heat.
> Add chopped scallion tops and toss.I like to toast some sesame seeds in a dry pan; I sprinkle these and some more raw, chopped scallion over the top of the rice for added flavor and crunch.Season to taste with salt and, if you'd like, more soy sauce. Keep in mind that if you're serving this with something salty and saucy (ie. teriyaki chicken) you may want to hold off on adding too much salt to the fried rice.

* Side Dishes

https://www.brighteon.com/b21b....ca2e-b90f-4c54-9bde-

Garlic & Lemon Yogurt Dip

1 garlic clove
⅛ teaspoon sea salt
½ cup plain Greek yogurt
(Alpro does a VERY good Soya Greek Yogurt ...so you can substitute that to make this recipe Vegan)
½ cup Italian flat-leaf parsley, chopped
½ cup crumble feta cheese - be generous
1 tablespoon minced chives
1 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons olive oil

Garlic Butter Shrimp with Couscous

Ingredients
2 tbsp (25 mL) olive oil, divided
1 onion, diced
1 green bell pepper, seeded and diced
¼ tsp (1 mL) crumbled saffron threads, dissolved in 2 tbsp (25 mL) boiling water
½ cup (125 mL) water or reduced-sodium vegetable stock
1 can (14 oz/398 mL) no-salt-added diced tomatoes with juice
¾ cup (175 mL) whole wheat couscous
12 oz shrimp (375 g), peeled and deveined, thawed if frozen
4 cloves garlic, minced
1 tsp (5 mL) finely grated lemon zest
¼ tsp (1 mL) cayenne pepper
Freshly ground black pepper
½ cup (125 mL) dry white wine
2 tbsp (25 mL) freshly squeezed lemon juice
1 cup (250 mL) cooked green peas
Salt, optional

Instructions
In a saucepan, heat 1 tbsp (15 mL) of the oil over medium heat for 30 seconds. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Add saffron liquid, water and tomatoes with juice and bring to a boil. Stir in couscous. Remove from heat and let stand, covered, for 15 minutes. Fluff with a fork.
In a skillet, heat remaining 1 tbsp (15 mL) of oil over medium-high heat. Add shrimp and cook, stirring, just until they turn pink and opaque, 3 to 5 minutes. Add garlic, lemon zest, cayenne & black pepper to taste. Cook, stirring, for 1 minute > Add White Wine & Lemon Juice and bring to boil. Stir in peas; until heated through. Season to taste with salt.

https://www.britishapplesandpe....ars.co.uk/recipe/bra