This rice recipe is delicious.
You can easily make this rice with just one bowl, or use two bowls to make the dish.
This rice is very nutritious and rich in iron.
If you’re a fan of ricardan rice, this recipe is one of the best things to make.
1 cup white rice (or another grain) 1/2 cup grated carrots 1/4 cup gritted cauliflower 2-3 tbsp extra virgin olive oil 1 tbsp dried thyme 1 tsp garlic powder 1 bay leaf 1 onion, minced 2 cloves garlic, minced 1 tsp ginger, minced (or to taste) 1/2 tsp salt For the topping: freshly ground black pepper 3 tbsp fresh mint leaves 1 tbsp fresh thyme leaves Optional: fresh chopped parsley DIRECTIONS Combine the rice and carrots in a medium bowl.
Mix the olive oil, garlic powder, bay leaf, onion, thyme, and garlic with a fork until well combined.
Add the cauliflower and garlic and mix until combined.
Pour in the extra virgin oil and the lemon juice and mix to combine.
Add the rice mixture to the rice bowl and toss to coat evenly.
Cover and refrigerate for at least 4 hours.
(I usually keep my rice bowl covered overnight and then let it sit for a few hours before serving.
(You can skip this step.)
Preheat the oven to 425 degrees F (190 degrees C).
Bake the rice for 10 minutes.
When the rice is ready, remove the rice from the bowl.
Pour the reserved rice into a large mixing bowl and stir it until it is evenly coated.
Top the rice with the remaining chopped parsleys, thymes, and herbs.
Serve with a side of chopped parslips.
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