Garlic Cauli-Rice With Spicy Vinegar (Phillipine Sinangag)

Garlic Cauli-Rice With Spicy Vinegar (Phillipine Sinangag)

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Breakfast for dinner is a traditional. But how about mixing it up with my healthy, nutrient-dense version of Phillipine Sinangag? It&#8217s tangy and savory and spicy and mmmmmmmmm it starts with 14 cloves of garlic.

Garlic Cauli-Rice with Spicy Vinegar (Phillipine Sinangag Recipe)

Yes, 14.

Do I have your interest?

If you have kids like I do, it&#8217s easy to leave the spicy element out. Just skip the red pepper flakes and vinegar sauce for their portions. As for the adults&#8230 Deliver. It. On.

There are several secrets for making plain ol&#8217 rice and eggs this delightful and healthier.

1st, the garlic. Did I mention the garlic? Naturally the flavor is incredible but garlic also has major antibiotic and antiviral properties. To release these powers, mince your fresh garlic ten minutes before cooking. Then proceed as typical.

Subsequent, the rice. White rice isn&#8217t typically my first choice for healthful eating but we&#8217re carrying out two things right here that make a huge variation. We&#8217re cooking the rice in bone broth rather of water, and then mixing it with cauli-rice.

Whoa whoa wha?? Allow me clarify.

When you use bone broth as your cooking liquid, you infuse the rice with nutrients like protein and gelatin. (If you don&#8217t have homemade broth, you can use any broth or stock and still get the taste.)

And when you combine rice with cauli-rice, you reduce the general caloric-density and carbohydrate count whilst UPPING the nutrient-density by a zillion. Okay, possibly not a zillion but a good deal. Cauliflower is a cruciferous vegetable with loads of vitamins, detoxifying strength and cancer-fighting superpowers.

My children didn&#8217t even know it was there simply because it blends right in.

Garlic Cauli-Rice with Spicy Vinegar (Phillipine Sinangag)

Garlic Cauli-Rice With Spicy Vinegar (Phillipine Sinangag)

Prep time
Cook time
Total time
Tends to make: 4 servings
  • 1 cup uncooked white rice
  • two cups beef or chicken bone broth
  • two cups cauli-rice (about &frac12 a head of cauliflower)
  • &frac12 cup white vinegar
  • &frac12 tsp. crushed red pepper, plus much more for topping
  • 14 cloves garlic, minced
  • &#8531 cup sesame oil
  • Salt and pepper, to taste
  • Fried eggs, for serving
  1. Deliver rice and broth to a boil, then simmer till liquid is absorbed. Great and refrigerate. Rice need to be cold prior to using.
  2. Employing a food processor’s shredding blade, shred enough raw cauliflower to create two cups of cauli-rice.
  3. Combine collectively vinegar, &frac12 tsp. crushed red pepper and 1 Tbsp. of the raw, minced garlic. Set aside.
  4. Heat oil in a large skillet above medium-high heat. Add the remaining garlic. Cook right up until golden.
  5. Include cold rice and cauli-rice to the skillet till heated by way of. Season with salt and pepper.
  6. Serve rice mixture with fried eggs and vinegar sauce.
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Dr. Louis Muraoka
Dr. Louis Muraoka
Registered dietitian, author, lecturer, and diabetes educator, specializes in diabetes nutrition. He has advised the American Diabetes Association and the American Dietetic Association on nutrition recommendations.

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