| Prep Time | 45 minutes |
| Servings |
4 servings
|
Ingredients
- ½ cup ecoLife® Quick Cook Brown Basmati Rice
- 1 cup water
- Pinch of salt
- 2 cups cauliflower florets
- 1 large egg
- ½ cup onion minced
- ¾ cup cooked basmati rice
- ¼ cup bell pepper minced (optional)
- ¼ cilantro or parsley minced (optional)
- Salt and pepper to taste
- GrapeOla Grapeseed Oil for greasing
- 1 clove garlic minced
- ½ bunch chives chopped
- 1 cup whole milk greek yogurt
- 3 tablespoons heavy cream
- 1 teaspoon Curry powder
- Salt and pepper to taste
Ingredients
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Instructions
- For the rice, boil 1 cup of water in a sauce pan with a tight fitting lid. Bring to a boil and add rice. Fit the lid to the pan and reduce to a simmer. Cook for 15 minutes, or until water is absorbed. Set aside.
- Preheat oven to 375°F. Spray a nonstick cookie sheet with cooking spray or lightly grease with GrapeOla Grape Seed Oil.
- Steam cauliflower in hot water for 3-5 minutes or until nice and soft, drain and chop finely, or if soft enough mash together.
- In a medium bowl, combine all of the ingredients (including ¾ cup of the cooked rice) and season with salt and pepper to taste.
- Spoon about 1 tablespoon of mixture in your hands and roll into small oval shaped tots.
- Place on the cookie sheet ½ inch apart and bake for about 20 minutes, turning halfway through cooking until golden.
- In a small bowl, combine the the last six ingredients. Dip the “tots” and enjoy!
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