SPICY Green Rice and Roasted Cauliflower
Ever since I first tried spicy green rice, I have been dreaming of adding tomatillos. I love the sort of tangy element that stays when cooked. It's one of the dissapointing elements of regular tomatoes, hence the need for tomatillos in the world. I love that it tastes awesome with a multitude of types of foods. I paired it tonight with some za'atar roasted cauliflower and some homemade garlic tahini sauce.
TOMATILLO SPICY GREEN RICE
- 1/2 cup fresh cilantro
- 1 cup fresh parsley
- 2 tomatillos
- 2 jalapenos
- 1 clove garlic chopped
- 1 yellow onion
- 1.5 cups basmati rice
- 1.5 cups vegetable broth
- 1/4 of a red onion
- 4 scallions chopped
- 1/2 of lime
- olive oil
Start by heating your oven to 475 F and prep a baking sheet with foil or baking parchment. Take the skins off of the tomatillos and the stem top (like a tomato) and wash so not sticky. Put both of the tomatillos and the jalapeño in the hot oven to roast until golden on all sides. Once they are golden take out and put the tomatillos to the side. Place the jalapeños in a ziplock bag and steam for 2 minutes. This should make the skin able to peel right off. Then chop the top off of the jalapeño and split down the middle. Scrape the seeds off and put to the side.
Prep the green "stuff" by placing the tomatillos, jalapeños, parsley, cilantro, scallions and red onion and a half a cup of vegetable broth. Liquify in blender, gauge the liquid amount and keep adding vegetable broth until it hits 3.5 cups total.
Chop the yellow onion and add to pan on stove at medium heat with a tablespoon of olive oil. Heat for around ten minutes and then add the chopped garlic. After a minute add the basmati rice and 2 more tablespoons of olive oil. Stir on medium heat until the rice is golden brown.
Once the rice is golden brown add the green "stuff" and bring to a boil. Cover the pan and reduce to a simmer for 20-30 minutes or until the rice is tender. Squeeze the juice of half a lime before serving.
Za'atar Roasted Cauliflower
head of cauliflower
Create florets from your cauliflower head and remove the tough stalks. Spray with olive oil and sprinkle with za'atar spices. Roast for 20-30 minutes at 400F.
If cooking with the above rice, prep the cauliflower and have ready on the same pan the tomatillos were roasted on. Reduce the temp to 400 and place in the oven at the same time as covering the rice so that they are done at the same time.