Mediterranean Fried Rice with Sumac Cauliflower & Za’atar Aioli

Mediterranean Fried Rice

with Sumac Cauliflower & Za’atar Aioli

DINNER

Root Vegetables Fruit Beans/Legumes Gluten-Free High-Protein Nut-Free Soy-Free Brown Rice Carrot Cauliflower Lemon Lentils Vegan Mayo Mediterranean Dinner
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
700
FAT
26g
CARBOHYDRATES
100g
PROTEIN
25g

MAIN INGREDIENTS

  1. ¾ cup brown lentils
  2. 8 oz cauliflower florets
  3. 1 tsp ground sumac
  4. 1 carrot
  5. 2 scallions
  6. 1 garlic clove
  7. 1 lemon
  8. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  9. 8.8 oz precooked brown rice
  10. 2 tsp za'atar seasoning
  11. ¼ cup Kalamata olives
  12. 1 tbsp (2 tbsp) vegetable oil*
  13. 1 tbsp (2 tbsp) olive oil*
  14. Salt*
  15. *Not included
  16. For full ingredient list, see Nutrition*
  17. Directions for 4 servings indicated in parentheses
Allergens: N/A
Nutrition

TOOLS

  • Small saucepan
  • Baking sheet
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the lentils

Preheat the oven to 425°F. Rinse and sort the brown lentils, and add to a small saucepan with 1½ cups (3 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. TIP: To “sort” means to look for and discard any naturally occurring debris or stones.

2
Roast the cauliflower

Place cauliflower florets on a baking sheet and toss with 1 tbsp (2 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.

3
Prepare the produce

Peel and dice the carrot(s). Thinly slice the scallions, keeping the greens and whites separate. Peel and mince the garlic. Halve the lemon(s), juice one half (1 lemon), and cut the other half (1 lemon) into wedges.

4
Make the aioli

Add the minced garlic, 2 tsp (4 tsp) lemon juice, Vegenaise, and a pinch of salt to a small bowl, and mix the aioli.

5
Make the fried rice

Heat 1 tbsp (2 tbsp) olive oil in a large nonstick skillet over medium-high heat. Add diced carrot and sliced scallion whites and cook until tender, 5 to 7 minutes. Add precooked brown rice and cook until crispy in places, 3 to 4 minutes. Add cooked brown lentils and just 1 tsp (2 tsp) za’atar seasoning. Cook until warmed through, another 2 to 3 minutes. TIP: To achieve crispy rice, don’t stir it too much.

6
Serve

Check the Kalamata olives and remove any pits. Divide the Mediterranean fried rice between large bowls and top with sumac cauliflower and Kalamata olives. Add sliced sliced scallion greens and drizzle with aioli. Sprinkle with the remaining za’atar seasoning and serve with lemon wedges. Enjoy!