Cauliflower-rice Artichoke Curry (Caulichoke Curry)

A delicious OAG veggie-rice recipe.... Cauliflower-rice Artichoke Curry (Caulichoke Curry) - Outer Aisle Style

Ingredients:

2 packs of Outer Aisle cauliflower rice steamed (see below)


1 chicken breast

2 TB olive oil


1 teaspoon whole cumin seeds 


1/4-1/2 onion, minced (I also do this in that handy-dandy veggie chopper)


1/2 red pepper, diced


14 oz. can artichoke hearts, drained, rough chop


1 teaspoon salt
 (optional: handful of sliced almonds, toasted or not)

1/2 cup healthy mayo


1/2 cup Greek yogurt


1 TB curry powder


1 teaspoon stevia


1/8-1/4 teaspoon cayenne pepper

Directions:

• Put all that “rice” in a glass bowl and without adding water put it in the microwave for 7-8 minutes. There is enough liquid in the cauliflower to steam it up quite nicely.  You can also steam it on the stovetop.    
• While rice is steaming start your meat on the George Foreman and chop up your onion, garlic, and red pepper. Heat the olive oil in a large skillet on high heat, add cumin seeds and stir until fragrant (1-2 minutes), add onion and stir until soft & translucent. Add red pepper and cauli-rice and cook off as much liquid as you can, you want a mealy texture. (I stirred it around on high for about 5-6 minutes). Add artichoke hearts and cooked meat, remove from heat.
• Stir together the mayo, yogurt, curry, stevia and cayenne. Fold into rice mixture until coated. Eat warm or cold, but probably warm because you’ll want to eat this immediately.
• This made enough for dinner for 2, but would be super easy to double for a larger meal or for more leftovers. (I totally wish I had more leftovers.)