Gluten-Free Calrose Brown Rice & Cauliflower Flatbread - 2 lbs.

Ingredients

Yield: 64 servings

Directions

  1. In a pot, bring the water or stock to a boil. Cook InHarvest Calrose Brown Rice according to package directions.
  2. Drain the pot and lay the cooked rice out in a thin layer on a sheet pan to cool. 
  3. Using a food processor, chop the cauliflower until it resembles rice. (Do not over-process.)
  4. Spread the cauliflower out evenly onto a parchment-lined half-sheet pan. (Use 8 pans.)
  5. Bake at 375°F for 45 minutes, stirring occasionally to release steam and encourage even browning. Remove from the oven and let cool.
  6. In a large bowl, mix well the cooked rice and cauliflower, beaten egg, cheese, salt and pepper.
  7. Divide the mixture evenly between 8 half-sheet pans lined with parchment. Into each, press the rice/cauliflower mixture in a ¼” layer. Bake at 375°F for 30 minutes.
  8. Cut the flatbread in each pan into 8 evenly sized rectangles. Add desired toppings and serve hot or let flatbreads cool and reheat to order.

Nutrition Facts
Per serving: 141 cal., 7 g pro., 14 g carb., 2 g fiber, 6 g fat (3 g sat. fat), 65 mg chol., 291 mg sod., 1 g sugar

Recipe Tips
Try these topping suggestions:
• Roasted asparagus, shaved Manchego, Serrano ham, sherry-vinaigrette drizzle. (Add 2 t. paprika to the brown rice/cauliflower mixture before baking.)
• Grilled vegetables of choice with a drizzle of herbed goat cheese and plain yogurt blended to a desired consistency. (Add 1 t. chopped rosemary to the brown rice/cauliflower mixture before baking.)
• Salad of arugula and sautéed mushrooms dressed with lemon vinaigrette, with shaved Pecorino. (Add 1½ t. ground toasted fennel seed to the brown rice/cauliflower mixture before baking.)
• Salsa verde, toasted pumpkin seeds, roasted squash and Cotija cheese. (Add 2 t. ground toasted cumin seed to the brown rice/cauliflower mixture before baking.)