Mediterranean Fried Rice
with Sumac Cauliflower & Za’atar Aioli
INGREDIENTS
- ¾ cup brown lentils
- 8 oz cauliflower florets
- 1 tsp ground sumac
- 1 garlic clove, peeled and minced
- 1 lemon, half juiced, half cut into wedges (divided)
- ¼ cup vegan mayo
- 1 tbsp za'atar seasoning (divided)
- 1 carrot, peeled and diced
- 2 scallions, thinly sliced, greens and whites separate (divided)
- 8.8 oz precooked brown rice
- ¼ cup Kalamata olives
- 1 tbsp vegetable oil*
- 1 tbsp olive oil*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat the oven to 425°F. Rinse and sort the lentils, and add to a small saucepan with 1½ cups water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 22 to 25 minutes. Drain any remaining water. (4-serving meal: use 3 cups water) TIP: To “sort” means to look for and discard any naturally occurring debris or stones.
Add cauliflower florets, 1 tbsp vegetable oil, and a pinch of salt to a baking sheet, and toss. Roast until tender and lightly browned, 17 to 20 minutes. Remove from the oven, add sumac, and toss. (4-serving meal: use 2 tbsp vegetable oil)
Add garlic, just 2 tsp lemon juice, mayo, just half of the za’atar seasoning, and a pinch of salt to a small bowl, and mix the aioli. (4-serving meal: use 4 tsp lemon juice)
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add carrot and scallion white and cook until tender, 5 to 7 minutes. Add precooked brown rice and cook until crispy in places, 3 to 4 minutes. Add lentils and just 1 tsp za’atar seasoning. Cook the Mediterranean fried rice until warmed through, another 2 to 3 minutes. (4-serving meal: use 2 tbsp olive oil, just 2 tsp za’atar seasoning) TIP: To achieve crispy rice, don’t stir it too much.
Divide the Mediterranean fried rice between large bowls and top with sumac cauliflower and olives. Add scallion green and drizzle with aioli. Sprinkle with remaining za’atar seasoning and serve with lemon wedges. Enjoy!
SIMILAR RECIPES
Greek Style Cauliflower Steaks with Tzatziki Sauce & Beluga Lentils
Roasted Cauliflower Wraps with White Bean Hummus & Olive Tapenade
Roasted Carrot Hummus Bowls with Za’atar Vegetables & Cashew Cheese
