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 (2 tbsp) vegetable oil*
- 1 tbsp (2 tbsp) olive oil*
- *Not included
- For full ingredient list, see Nutrition*
- Directions for 4 servings indicated in parentheses
- Small saucepan
- Baking sheet
- Large nonstick skillet
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.
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.
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.
Add the minced garlic, 2 tsp (4 tsp) lemon juice, Vegenaise, and a pinch of salt to a small bowl, and mix the aioli.
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.
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!