Something to think about. When people eat all these fancy meals at fancy and $$$$$ restaurants. A lot of the meal inspirations came from plebeian cuisine. That's why simple food is the best food. Food history is really interesting.
NOTE: DEPENDING on weather you use stock and broth, you might not have to add the tomato sauce. Let your taste buds guide you.
INGREDIENTS:
1 Cup cooked rice. Any type is fine. Or Left over rice.
1 1/2 of a Cauliflower head Chopped to the about the size of the meat.
2 Tablespoons of rice vinegar.
1 pound of ground meat, your choice, or left over meat from another meal.
1 4oz can of tomato paste
1 Whole Sweet onion. DICED Or Red, or white, or your choice.
2 to 5 cloves garlic peeled and sliced. MINCED
5 Sage Leaves MINCED
1 Teaspoon of each of these spices (YOUR CHOICE) Cinnamon, Cumin, Oregano, Basil, Thyme, Rosemary, White Pepper, Black Pepper, Turmeric, or maybe a spice you have that I don't know about.
FIRST: COOKING THE RICE
CONVERSION FOR RICE: 1 1/4 CUP = 288 KILO = 8 5/8 Oz = 245 GRAMS = 17 TABLESPOONS.
FOR WATER 32 TABLESPOONS IS EQUAL TO 1 3/4 CUPS
1 1/4 CUP LONG GRAIN RICE
2ND. ADD 32 TABLESPOONS OR 1 3/4 CUP WATER TO RICE.
3RD. PUT THE POT ON THE STOVE.
4TH. PUT LID ON, AND BRING TO A BOIL. AS SOON AS YOU SEE BUBBLES COME TO THE TOP AND TOUCH THE LID, TURN DOWN TO LOW.
5. AS SOON AS YOU SEE THE RICE IT SELF AND LITTLE TO NO BUBBLES COMING OUT OF THE RICE. SHUT THE BURNER OFF AND REST RICE FOR ABOUT 10 to 15 MINUTE MORE.
NOTE: This can be out on the burner until the food is done.
SECOND: COOKING THE MEAT & CAULIFLOWER. Cook the Meat at Med-High...
Get a large pan out enough to contain either 1 pound
1. If the meat is frozen.
a. Thaw it in your microwave, if you have a inverter defroster.
b. Thaw in the refrigerator. The best thing to do is put it in the refrigerator the day before, toward the front front of the refrigerator.
Next add the rice vinegar to the pan with the minced the garlic, then dice the onion add to the pan and sautee. If you don't like the rice vinegar leave it out. Saute until the white of the onion starts looking transparent. Add the meat and cauliflower cook together.
Next add all the spices and with a wooden spoon break the meat into smaller and smaller piece.
Note: This is a great time if you have it to add some stock or broth to the meat. mmmm my favorite thing to do.
If you are add about 1 cup soup broth for 1 pound of meat
Note: If the bottom of the pan is getting dry add more broth. It is also ok to add a little water, but soup has more flavor.
By the time the meat is done the cauliflower will be cooked.
Cover the cooking meat and cauliflour with a lid and periodically lift the lid and chop chop chop, breaking the meat apart and watching all the pink meat turn brown. As you watch the pink areas turn brown, break more meat up to make sure their no pockets of raw meat. When you feel you can not see any more pink meat, turn the burner down to low, put the lid back on and let cook on low for about another 10 minutes more.
Next drain off grease. Tilt the pan gently and push all the meat to the higher side and ladle off the grease into a metal can to freeze, then throw away.
NEXT Put the tomato paste in a small pan with one cup of borth and spices in a combination of your choice, turn burner on Medium and stir until the broth gets absorbed, then add another cup of broth and stir in. If you do not have broth, water is ok.
Prepare in food bowl and keep everything separate so you can use left over as needed.
Now if you are working with lefter overs this become really easy.
Add one ladle full of both to a pan add frozen or non frozen cooked meat. Turn burner on low, add spices with cauliflower and let steam until meat is either defrosted and warm up. Cook until the Cauliflower is tender. Dinner is done.
ENJOY this recipe or Create your own version.
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