Today, I share a seasonal recipe from my latest cookbook, Gluten-Free Recipes for the Conscious Cook: Brown Rice Spirals in Tomato Sauce with Cauliflower, Olives, and Capers.
Here is a basket of tomatoes from my organic garden!
With a wealth of ripe plum tomatoes, fresh onions, garlic, you can create a wonderful tomato sauce perfect over pasta, polenta, and other whole grains. Feel free to freeze or can it, too! You will be glad you did when winter rolls around.
Brown Rice Spirals in Tomato Sauce with Cauliflower, Olives, and Capers
Serves about 8
Dulse is an unusual addition to a red sauce, but it’s tasty and also helps balance the acidity of the tomatoes. Substitute 1 teaspoon of sea salt for the dulse if you like, or if you don’t have any dulse on hand. For a divine meal, top this dish with grated Manchego or your favorite cheese. Of course, you can serve this sauce with any type of pasta you like, but I think it pairs well with spirals—especially the brown rice spirals made by Tinkyada. Or think outside the box and try the sauce over kasha or other cooked grains.
1 tablespoon extra-virgin olive oil
7 cloves garlic, pressed, or more to taste
6 cups sliced plum tomatoes
1 cup chopped onion
1/3 cup dulse
3 cups cauliflower florets
1 cup pitted whole black olives
1/4 cup capers, rinsed
1 pound brown rice spirals
Heat the oil in a soup pot over medium heat. Add the garlic and sauté for about 2 minutes. Stir in the tomatoes, onion, and dulse and cook, stirring occasionally, until hot and bubbling. Lower the heat, cover, and simmer for about 10 minutes. Stir in the cauliflower, olives, and capers and simmer for 15 to 20 minutes, until the cauliflower is tender to your liking.
Meanwhile, cook the pasta in a generous amount of boiling water until just tender. Drain and rinse in cold water.
Taste the sauce and adjust the seasonings if you like, then pour it over the pasta and stir gently. Serve immediately.
Copyright © 2010 Gluten-Free Recipes for the Conscious Cook by Leslie Cerier (New Harbinger, Inc). All rights reserved. Used by permission of the publisher and author.
This recipe is so well loved that Sara Snow shared it on 2 of her blogs today as well: sarasnow.com and theorganiccenter.wordpress.com blog
Also, there is still room in my From the Field to the Table Hands-ON Organic Vegetarian cooking class at Esalen Institute Big Sur, CA:
Click here: http://webapp.esalen.org/workshops/8651