kashi cauliflower fava bean pilaf

The Kashi 7 whole grain pilaf was an impulse buy at Whole Foods. We love both whole grains and pilafs, so this seemed like a good choice to try out in our kitchen. There were some orange and purple cauliflowers too, so bob picked up an orange one. A few days later they came together with a legume for the complimentary protein: a ready-to-eat can of  "secret Egyptian recipe" fava bean tomato sauce concoction (Middle Eastern breakfast). A nice grouping of foods. No yogurt on the side (our usual pilaf side sauce) since what was on hand in the fridge went bad.


2.5 c boiling water
1 c (1 package) Kashi 7 whole grain pilaf
1 cauliflower
1 16 oz can Lebanese or Egyptian Foul Medam(m)as/Moudammas  (tomato fava bean mixture)
1/2 c parmigiano freshly grated


  1. Cook the pilaf for about 35 minutes (they recommend a minimum of 25 minutes, but more for less chewy texture).
  2. Meanwhile clean the cauliflower and cut into pieces and steam until softened, about 15 minutes.
  3. Warm up the can of foul.
  4. When the cauliflower is softened, put in a casserole or glass dish, sprinkle with the parmigiano and put in a 350 oven until the cheese melts.
  5. Serve together on a plate, side by side.


  1. Medammas: "peeled fava beans" Lebanese recipe or secret Egyption recipe cooked fava bean ready-to-eat 16oz can by CaliforniaGarden.com. Apparently there are many variations of the spelling in English.
  2. Kashi: 7 whole grain pilaf mix, box of three 1 cup packages.
  3. bob was thinking of mixing everything together before serving, but ani delivered the results separately while bob was looking up the websites. Maybe next time.
kashipilaf.htm: 24-dec-2007 [what, ME cook? 1984 dr bob enterprises]