This recipe is very easy and flexible. It will work well with any type of grain, vegetable, and nuts you have to hand at home. (Cooking times and methods will vary accordingly).
1. Pre-heat the oven at 200ºC.
2. Prepare Ingredients - Cutting:
1 medium-size cauliflower - Chop into medium-small sizes (4 cups)
2 medium-size garlic cloves - Cut in one half and cover with oil - Crush after baking
2 cups of brown rice
1 handful of almond flakes or crushed almonds, or any other nuts you have available
Salt and pepper to taste
1 dash of white wine vinegar
1 handful of fresh mint - finely chopped. Parsley or lemon zest will go well too.
1 small handful of golden raisins or any other dried fruit.
Cauliflower: In a large baking tray, add the chopped cauliflowers, salt, pepper, a dash of white wine vinegar, and a little olive oil. Bake until tender and golden brown. About 20-25min.
Garlic: In the front corner of the baking tray, place the garlic, and cover them with oil. Keep an eye on them while you are roasting the cauliflowers as they may need less time will quickly become charcoal. About 15-20 min.
Almonds: place the almonds in a separate tray and into the oven. To get the timing right: as soon as you can smell them, they are ready. Take that tray out from the oven. About 12-15min.
4. Cook the rice:
Cook brown rice (2 cups) with 2 teaspoons of salt. Check package instructions for cooking times. Note that brown rice needs more water than normal white rice (2 ½ cups of water for every cup of rice).
5. Mix all ingredients in a large bowl, with olive oil, salt, and pepper to taste.
6. Garnish with extra fresh mint and almonds.