For our vegetarian side dish last night, April made what she called “Brassy Pilaf”. I asked her what made it brassy. She told me that broccoli and cauliflower are both brassicas. I looked it up, and to be more precise, they are actually both brassica oleracea, different cultivars of the same species, along with kale, collard greens, kohlrabi, savoy, and Chinese cabbage.
At any rate, it was very well received. People told us it was tasty. Almost no one asked for hot sauce on it, so it must have been good.
- 5 cups uncooked white rice, cooked in water
- 1 bag broccoli crowns (about 3 heads)
- 2 small cauliflower, cut up bite sized
- 5 large red onions, chopped
- olive oil as needed
- 3 teaspoons garlic powder
- pepper & salt to taste
- 3 teaspoons coriander
- 3 Tablespoons oeregano
Saute’ chopped onions in oil. Add seasonings. Lightly steam broccoli & cauliflower. Add all to rice in a large roaster pan.