Mediterranean Fried Rice
with Sumac Cauliflower & Za’atar Aioli
- ¾ cup brown lentils
- 8 oz cauliflower florets
- 1 tsp ground sumac
- 1 carrot
- 2 scallions
- 1 garlic clove
- 1 lemon
- ¼ cup Follow Your Heart® Soy-Free Vegenaise®
- 8.8 oz precooked brown rice
- 2 tsp za'atar seasoning
- ¼ cup Kalamata olives
- 1 tbsp vegetable oil*
- 1 tbsp olive oil*
- *Not included
- For full ingredient list, see Nutrition*
- Large nonstick skillet
- Baking sheet
- Small saucepan
Preheat the oven to 425°F. Rinse and sort the brown lentils. Add the brown lentils, 1½ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and simmer until lentils are tender, 22 to 25 minutes. Drain any remaining water.
Place the cauliflower florets on a baking sheet and toss with 1 tbsp vegetable oil and a pinch of salt. Roast until tender and lightly browned, 17 to 20 minutes. Remove from the oven and toss with the sumac.
Peel and dice the carrot. Thinly slice the scallions, keeping the greens and whites separate. Peel and mince the garlic. Halve the lemon, juice one half, and divide the other half into wedges.
Add the minced garlic, 2 tsp lemon juice, Vegenaise, and a pinch of salt to a small bowl and mix well.
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the diced carrot and sliced scallion whites and cook until tender, 5 to 7 minutes. Add the brown rice and cook until crispy in places, 3 to 4 minutes. Add the cooked lentils and just 1 tsp za’atar seasoning. Toss to combine and cook until warmed through, another 2 to 3 minutes.
Divide the Mediterranean fried rice between large bowls and top with sumac cauliflower and Kalamata olives. Add sliced scallion greens and drizzle with aioli. Sprinkle with the remaining za’atar seasoning. Tuck in!