This is a healthy, gluten free variation of a classic bulgur (cracked wheat) pilaf with green or brown lentils. Cauliflower rice is substituted for bulgur, giving the pilaf similar texture with a rich taste.
- 1 cup dry green or brown lentils (or 2 cups cooked lentils)
- 1 tablespoon apple cider vinegar
- 2 cups cauliflower rice
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 1 cup boiling water
- 1 teaspoon dry chili peppers (optional)
- salt and pepper to taste
In a medium sized bowl, soak lentils in cold water and vinegar overnight or at least for 1 hour. Overnight soaking is recommended since lentils will be more nutritious when sprouted by overnight soaking.
Wash and cut cauliflower into florets. Feel free to use the stems as well. Using a food processor prepare cauliflower rice by pulsing the processor. If overdone, cauliflower will become very fine like snow, which will not give the desired texture to the pilaf. You can buy cauliflower rice (Trader Joe’s) if you don’t want to prepare it yourself.
Drain lentils. You can also use precooked green or brown lentils for a shortcut (Trader Joe’s). If you are using cooked lentils rinse them to separate the lentils properly and drain.
In a medium size pot, sauté onions in olive oil until onions are golden brown, 5-7 minutes. If you are using uncooked lentils, add them into the pot. Add 1 cup of boiling water, peppers and salt . Cover the pot, bring to a boil on medium heat. Reduce heat to low, let it simmer until lentils are cooked, about 7-10 minutes. Add the cauliflower rice, let it cook for another 2-3 minutes. Remove from the heat. Transfer to serving plate. Serve hot.
Afiyet Olsun! Bon Appetit!