Food & Drinks

This is how you make rice from any vegetable

You make me incredibly happy with a bowl of brown rice; long and only from Marqt. A little salt on top and I'm actually already happy. Okay, dump a shitload of vegetables and fried tempeh on top and you increase your value enormously with me. On days when I go a bit easier on carbohydrates, I raid the vegetable drawer and pull my blender out of the cupboard. Did you know that you can make rice from almost any vegetable? Super low in calories, healthy, flavorful, and just as versatile as regular rice. Vegetable rice is perfect in rice bowls, but you can also use it as an alternative for risotto, tabbouleh, and sushi. Incorporating it into your meal salad is also an option. Broccoli, beet, sweet potato, cauliflower, and pumpkin work best. How do you make it? Very simple and especially quick:

 
1. Grate the vegetable

For this, it's best to use a blender. First, cut the vegetable into pieces and make sure they are small enough to grind well. Grind as fine as small rice grains.

2. Cook

The fastest way to cook vegetable rice is by using the microwave. I personally use a steamer or steaming basket. Place the vegetable rice in a bowl, mix in a swirl of olive oil, and cover the bowl with plastic wrap. Cook the rice in the microwave for a maximum of three minutes. If you're using a harder vegetable (like pumpkin), cook it for at least 5 minutes. Using a steaming basket? Line it with some kitchen paper and place the rice on top. Steam the rice for five minutes over medium heat.

Cauliflower couscous with crispy chickpeas

For the chickpeas:

  • 1 can of chickpeas rinsed, drained, and dried
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1/8 tsp cayenne pepper
  • 1/2 tsp smoked paprika powder
  • 1/4 tsp sea salt
  • 1 tbsp olive oil
  • For the dressing:
  • Juice of half a lemon
  • 2 tbsp mayonnaise (a sugar-free variant)
  • 1 clove of garlic, crushed
  • Pinch of salt
  • Swirl of extra virgin olive oil

For the salad:

  • 1 large cauliflower, cut into florets
  • 150 grams of cherry tomatoes
  • 1/2 red onion, finely chopped
  • 1/2 cucumber, diced
  • 50 grams of roasted pine nuts
  • 1/4 tsp chili flakes
  • Handful of fresh parsley
  • Pepper
  • Salt
  1. Preheat the oven to 200 degrees. In a bowl, mix the chickpeas with the spices and oil. Toss well, line a baking sheet with parchment paper, and spread the chickpeas out on the sheet.
  2. Place in the oven until they are golden brown and crispy. Stir them after 20 minutes and bake for another 20 minutes.
  3. For the dressing: put the lemon juice, mustard, garlic, and salt in a small bowl. Add the olive oil while continuously stirring. Taste and add pepper and salt to your liking. Set aside.
  4. Put the cauliflower florets in the food processor. Pulse until they are fine and have the texture of couscous. Not too long, though, or you'll end up with puree.
  5. Steam the cauliflower briefly until tender. Place the cauliflower in a bowl with the tomatoes, chopped onion, cucumber, parsley, pine nuts, and chili flakes.
  6. Toss well. Add the dressing and add more salt and pepper if desired.
  7. Sprinkle the chickpeas over the salad at the last moment, otherwise they will become soft and mushy.