Curried Rice and Quinoa with Baked Broccoflower and Mushrooms

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My latest obsession is the broccoflower. I almost thought it was a joke that it was a hybrid between cauliflower and broccoli, but it wasn’t. I love how the broccoflower is green, has traits of the broccoli but tastes more like a cauliflower. I often wonder how they do it.

But anyway, I love the taste of baked cauliflower or broccoflower, it just has that wonderful chewy texture and if you do it right, it can even be crunchy! This is the first time I’ve baked mushrooms and I have to say, it almost makes me want to make “mushrooms chips”, hahaha.

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Yellow rice is another thing I have never done before and I got really inspired by My Darling Lemon Thyme‘s “Spiced Millet Pilaf” recipe to make something completely yellow. I just love the colour, it looks so amazing and bright. This reminds me of a field of trees growing in a gold mine or something like that.

Yes, when you make this you may have a little extra rice, but I think you can just mix it up with the vegetables.

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Curried Rice and Quinoa with Baked Broccoflower and Mushrooms

Veggies Bake
1/2 broccoflower (or cauliflower/broccoli)
5 white mushrooms
2 teaspoons extra light olive oil
A few sprinkles pepper
A pinch of red pepper flakes
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon Himalayan/Sea salt

Rice
1/2 small-medium onion, finely minced
1 garlic clove, finely minced
1 teaspoon extra light olive oil
1 teaspoon turmeric powder
1/2 teaspoon ground mustard
1/2 teaspoon ground cumin
1/4 teaspoon Himalayan/Sea salt
1 tablespoon lemon juice/apple cider vinegar
1 cup long grain brown rice
1/2 cup quinoa
2 cups & 2 tablespoons water

Garnish (optional)
Parsley leaves
1 tablespoon garlic flavoured extra virgin olive oil
Sprinkle of salt
Pinch of red pepper flakes

To make the rice and Grains: Put the brown rice, quinoa and water in a bowl and let it soak for about 30 minutes.

Finely mince the onion and garlic. Add a teaspoon of extra light olive oil in the frying pan and turn it to medium high (5). Add the minced onion and garlic, then the turmeric powder, ground mustard, cumin and salt. Saute for approximately 5-6 minutes.

Then, add the lemon juice, brown rice, quinoa and water and turn the heat on high to bring it to a boil for 5 minutes. Turn it to medium low (3-4) and simmer the rice for about 30 minutes until it’s light and fluffy. Taste to make sure it’s cooked.

To make the Veggies Bake: (Do this while the rice is soaking and cooking). Chop the broccoflower (if you don’t have that, use cauliflower) into small florets and slice the mushrooms. Put both veggies on a baking tray and drizzle with 2 teaspoons of extra light olive oil, along with the pepper, red pepepr flakes, onion and garlic powder, and salt. Stir with a spoon until the veggies are coated in the oil and spices. Bake the veggies for 26-28 minutes.

Assemble: Bottom layer, spoon the broccoflower and mushrooms to cover the whole plate. Spoon enough rice and quinoa on top and garnish with garlic flavoured extra virgin olive oil (or regular), salt, chili pepper and parsley.

Curried_Rice_Quinoa_Baked_Broccoflower_Mushrooms_Recipe_004

Curried Rice and Quinoa with Baked Broccoflower and Mushrooms
Serves: 4
 

Ingredients
Veggies Bake
  • ½ broccoflower (or cauliflower/broccoli)
  • 5 white mushrooms
  • 2 teaspoons extra light olive oil
  • A few sprinkles pepper
  • A pinch of red pepper flakes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon Himalayan/Sea salt
Rice
  • ½ small-medium onion, finely minced
  • 1 garlic clove, finely minced
  • 1 teaspoon extra light olive oil
  • 1 teaspoon turmeric powder
  • ½ teaspoon ground mustard
  • ½ teaspoon ground cumin
  • ¼ teaspoon Himalayan/Sea salt
  • 1 tablespoon lemon juice/apple cider vinegar
  • 1 cup long grain brown rice
  • ½ cup quinoa
  • 2 cups & 2 tablespoons water
Garnish (optional)
  • Parsley leaves
  • 1 tablespoon garlic flavoured extra virgin olive oil
  • Sprinkle of salt
  • Pinch of red pepper flakes

Instructions
  1. To make the rice and Grains: Put the brown rice, quinoa and water in a bowl and let it soak for about 30 minutes.
  2. Finely mince the onion and garlic. Add a teaspoon of extra light olive oil in the frying pan and turn it to medium high (5). Add the minced onion and garlic, then the turmeric powder, ground mustard, cumin and salt. Saute for approximately 5-6 minutes.
  3. Then, add the lemon juice, brown rice, quinoa and water and turn the heat on high to bring it to a boil for 5 minutes. Turn it to medium low (3-4) and simmer the rice for about 30 minutes until it’s light and fluffy. Taste to make sure it’s cooked.
  4. To make the Veggies Bake: (Do this while the rice is soaking and cooking). Chop the broccoflower (if you don’t have that, use cauliflower) into small florets and slice the mushrooms. Put both veggies on a baking tray and drizzle with 2 teaspoons of extra light olive oil, along with the pepper, red pepepr flakes, onion and garlic powder, and salt. Stir with a spoon until the veggies are coated in the oil and spices. Bake the veggies for 26-28 minutes.
  5. Assemble: Bottom layer, spoon the broccoflower and mushrooms to cover the whole plate. Spoon enough rice and quinoa on top and garnish with garlic flavoured extra virgin olive oil (or regular), salt, chili pepper and parsley.

 

2 comments

  1. Shane Deal

    I love this, it has become one of the recipes I make quite often, though I omit the quinoa as my sister doesn’t digest it well. It works with most of the vegetables I’ve tried roasting, I haven’t seen broccoflower, but I’ve tried various others and always enjoy the results. Thank you so much for sharing it, It’s a wonderful recipe. :-)

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