|
Ontario Cauliflower stars in this easy and satisfying meatless
dish. Lightly spiced and topped with Cheddar cheese, this
dish turns into a complete meal with the addition of crusty
bread and a crisp salad.
| |
|
| Preparation Time: |
15 minutes |
| Cooking Time: |
30 minutes |
| |
Serves 4 to
6
|
| 2 tbsp (25 mL) |
vegetable oil |
| 2 |
Ontario Onions, chopped |
| 2 |
cloves Ontario Garlic, minced |
| 2 cups (500 mL) |
sliced Ontario Mushrooms |
| 2 tsp (10 mL) |
ground cumin |
| 1/2 tsp (2 mL) |
turmeric |
| 1 |
can (28 oz / 796 mL) diced
tomatoes |
| 4 cups (1 L) |
coarsely chopped Ontario Cauliflower |
| 1 cup (250 mL) |
vegetable or chicken
stock |
| 1/2 cup (125 mL) |
red lentils |
| 1/2 cup (125 mL) |
long-grain rice |
| |
Salt and pepper |
| 1/2 cup (125 mL) |
shredded Cheddar cheese |
In large saucepan, heat oil over medium heat. Add onions,
garlic, mushrooms, cumin and turmeric; cook for 5 minutes,
stirring occasionally. Stir in tomatoes, cauliflower, stock,
lentils and rice; bring to full boil.
Transfer to 12-cup (3 L) casserole dish; cover and bake in
350°F (180°C) oven for 30 minutes or to desired doneness.
Season with salt and pepper to taste. Sprinkle with cheese;
bake, uncovered, for 5 minutes or until
cheese is melted.
TIPS:
- Instead of cumin and turmeric, use 1 tbsp (15 mL) curry
powder.
- Dish freezes and reheats well, so double the batch.
- Serve as meatless main dish or side dish; easy to take
to potlucks, office lunches.
| Nutritional Information: |
|
| 1 Serving (when recipe serves
6): |
|
|
Protein: |
9.0 grams |
|
Fat: |
7.5 grams |
|
Carbohydrates: |
34 grams |
|
Calories: |
240 |
|
