Jeanne David, Founder and Head of Product Development of Outer Aisle Gourmet, shares company updates, recipes, and product reviews

Sunday, June 1, 2014

Cauliflower-rice Artichoke Curry (Caulichoke Curry)

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


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

  • 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.)

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