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
- Cook the pilaf for about 35 minutes (they recommend a minimum of 25
minutes, but more for less chewy texture).
- Meanwhile clean the cauliflower and cut into pieces and steam until
softened, about 15 minutes.
- Warm up the can of foul.
- 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.
- Serve together on a plate, side by side.
Medammas: "peeled fava beans" Lebanese recipe or secret Egyption recipe cooked fava bean ready-to-eat 16oz can by
Apparently there are many variations of the spelling in English.
whole grain pilaf mix, box of three 1 cup packages.
- 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.