This sauteed mustard dill cauliflower rice pilaf is packed with flavor. The rich and exotic flavors of mustard seeds and dill really perfume and flavor the rice making it a meal on its own whether it's lunch, dinner, or a snack.
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In a saute pan over high heat, add the oil. Once the oil is very hot - add mustard seeds and let them crackle.
Then, add onion, garlic and saute for a minute on medium heat. Next, add half the chopped herbs - cilantro and dill.
Next, add the cauliflower rice and continue to cook on medium-high heat. Cook for 5 minutes stirring every minute until the rice is cooked thru.
Add lemon juice and remaining chopped herbs. Season with salt and pepper.
I find that if I cover the rice it retains moisture and makes it mushy - soggy. But if you keep the rice open when cooking the excess moisture is evaporated and you have nice fluffy rice.
Never season this rice before it is cooked. Adding salt makes vegetables release their liquid which in this case makes the grains mushy. So cook the vegetable rice first, then season with salt and pepper.
The best way to avoid wet mushy rice when sauteing it is to keep the heat on medium-high so the moisture evaporates as soon as it is released. This will give you a nice light and fluffy sauteed rice.
The trick to getting fluffy rice when roasting in the oven is to use a very hot oven no less than 200 C/400 F and make sure you preheat the oven well before you put the cauliflower rice in the oven. This will again evaporate the moisture as soon as it is released.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you