Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Cook the rice, water, and salt in a rice cooker, or cook the rice on the stove top by combining the rice, water, and salt in a medium saucepan. Bring to a boil, then reduce the heat to low, and once the liquid stops boiling and reaches a very low simmer, cover the pot with the saucepan lid. Cook the rice with the lid on (without removing) for about 45 minutes. The rice should be cooked and chewy. If it is cooked, and there is any remaining water on the bottom of the pan, drain it off. If the rice is not fully cooked, replace the lid (if there is still water), or add 1/4 cup water, and cook for a further 10 minutes or so, until cooked. Once cooked, remove the pot from the heat, keep the lid in place, and allow the pot to stand for about 15 minutes. Fluff with a fork, and then stir through the parsley and lemon juice. Add salt and pepper to taste. To make the roasted cauliflower preheat the oven to 425°F (220°C), and line a large baking sheet with a silicone liner or parchment paper. Place the cauliflower slices in a large mixing bowl. Toss the slices gently with the olive oil, salt, and pepper until evenly coated, and then line up in a single layer on the prepared baking sheet. Roast for 15 minutes, then turn, then bake for a further 10 to 15 minutes, until the cauliflower is lightly caramelized on the edges and tender. Remove the cauliflower from the oven, and season with salt and pepper to taste. Reduce the oven temperature to 350 °F (180 °C), and line another baking sheet with a silicone liner or parchment paper to cook the Brussels sprouts chips. Slice off the bottom tip of each sprout, and peel off the outer leaves. Slice off a bit more of the bottom, and remove the next layer of leaves. Continue slicing and peeling the leaves off until you've reached the last layer. In a bowl, toss the leaves with the olive oil and salt, and place them in a single layer on the prepared baking sheet. Roast for about 10 minutes, until the leaves are browned and crisp. Remove from
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces