This is such a pleasure, the opportunity to blog twice in a week. Since school starts soon, I take it with open arms and without questions. I mean, I cannot put it past me to go through a non-creative spell pretty abruptly. You know how you come up with all your brilliant ideas right when you are about to go into deep sleep at night? This one happened to me yesterday as I was dozing off. Well, the recipe might not be a brilliant idea or an original but I fell in love with it and decided that I had to try it as soon as I could. So the rice thingamajig was “born”.
This is a quick, easy recipe. So easy that the most difficult part to me was coming up with a name. I couldn’t call it a risotto unless I wanted to earn the wrath of Italians, Italian cooks and Italian food lovers. I didn’t want to call it fried rice because it was too mushy to be a success. I could not bring myself to call it Cauliflower Kalandha Sadham (mixed rice in Tamil) because I was afraid I would anger my late grandma, father and aunt so much that they would refuse to come to my aid when I invoke their spirits in the kitchen (ha ha). Hence, I decided to stop trying to be creative and called the big pot of creamy rice what it was- Creamy Cauliflower-Broccoli Rice… I still feel it could have made a beautiful risotto. Oh well, whatever!
Creamy Cauliflower-Broccoli Rice
Onc cup brown rice (Sushi quality works the best)
Quarter head of cauliflower, chopped into rough florets
One head of broccoli, chopped into rough florets
Ten large cremini mushrooms (chop all but three)
One medium-size onion, chopped
Six pods of garlic, chopped
Two cups vegetable stock
One cup milk
A few strands of thyme
Half cup low-fat cheese (Italian blend)
Three Tbsp olive oil
Two Tbsp butter
Salt and pepper to taste
Cook the rice. Boil the cauliflower, broccoli and three whole pieces of mushrooms in salted water. When done (which takes roughly ten minutes), process it in the food processor along with milk, thyme, salt and pepper. Heat the oil in a pan. Melt the butter in it and add the onion and garlic to it. Cook it on medium heat. Once done, Add the creamy gravy and then the rice. Stir to mix completely. Add on the vegetable stock to give it a loose, risotto-like consistency. Finally, stir in the cheese and switch off the heat.
Like risotto and Sambar rice, this tastes best when eaten immediately. The hub added some store-bought croutons since he felt it missed that crunch factor. I am thinking of adding walnuts next time.