Tuesday, June 29, 2010

Moroccan Meatball and Cauliflower Stir Fry

10 frozen meatballs, thawed
1 slice of yellow onion, chopped
1 garlic, minced
2 Tbsp Gourmet Garden Moroccan Herb & Spice Blend
Few dashes of red pepper flakes
About 10 small cauliflower florets
½ cup of rice
1 cup of chicken broth
Salt to taste

Cook rice and chicken broth in rice cooker, about 15-20 minutes.

Add cauliflower to a shallow glass dish with ½ inch of water at the bottom. Cover with clear wrap and microwave for 2 minutes and 35 seconds. Uncover and drain excess water from bowl.

Heat EVOO in a frying pan over medium high. Sauté meatballs, cauliflower, onion, garlic, Moroccan spice blend and pepper flakes, until meatballs are warm all the way through.

Serve stir fry on top of rice.

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