Reap the benefits of the abundance of in-season produce and prepare dinner up this simple recipe from Christine Wong’s Plantiful Plate cookbook on your subsequent potluck or outside picnic.
What you want:
2 tablespoons olive oil
1 cup riced cauliflower
1 shallot, finely chopped
1 cup backyard peas
1 cup chopped Swiss chard
2 cups cooked brown rice
3 tablespoons dietary yeast
¼ cup chopped recent mint
Zest and juice of ½ lemon
½ teaspoon salt
¼ teaspoon black pepper
What you do:
- In a big skillet over excessive warmth, heat olive oil. Add cauliflower and shallot and sautée for 3 minutes, or till softened. Add backyard peas and chard, tossing to mix, and prepare dinner for five extra minutes. Add rice and dietary yeast and prepare dinner for 1 extra minute. Take away from warmth.
- Switch to a serving bowl. Add mint, lemon zest and juice, salt, and pepper. Toss properly and serve.
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