- Prep time 20 minutes
- Cook time 25 minutes
- Makes About 2.5-3 cups
Hot, cold, fresh, leftover, lunch, dinner, snack: this skillet covers it all with speed and simplicity, and shines with the best of summer produce!
**Note: I used cauliflower rice that I prepared from a medium head of cauliflower, processed through a grating blade of my food processor. Ready-to-use cauliflower rice (often sold frozen, or any pre-cooked grain (bulgur, barley, or couscous would be great!) will work as well.
Also - When I first prepared this, I used grilled veggies that I had leftover. The best part about this skillet is its versatility, and it is a wonderful way to use up the last bits and pieces of pre- roasted/grilled/sauteed/steamed vegetables that are taking up otherwise valuable fridge real estate. —Jr0717
large yellow, orange, or red bell pepper
about 1 1/2 cups
cilantro, roughly chopped
sugar snap peas
vegetable stock (or whatever kind of stock you have on hand - (If you choose to grill the vegetables, you will not need the full amount as listed)
Salt and pepper, to taste
Avocado, to serve with the skillet
- Toast your cauliflower rice/grain: Preheat the oven to 375 degrees and spread your rice (vegetable or otherwise) in a single layer on a parchment paper-lined sheet pan. Toast until just golden and fragrant (keep an eye on it!). Remove from the oven and set aside. Using the same pan, toast the almonds gently until golden. Allow to cool and chop into bite-sized pieces.
- If grilling the vegetables: Leave the veggies whole and bring the flame on the grill to medium-high. Dry-grill (trust me) the vegetables (tomato and snap peas included) until they develop a nice char and are tender. For the tomato and snap peas, a grill basket can make the job a little bit easier. Keep an eye on the tomato, especially - you don't want it to burst from the heat! Just char it gently. Allow the veggies to cool just enough so that they can be chopped roughly.
- (If grilling the vegetables, heat stock or olive oil in the skillet and gently sautée the garlic until fragrant, and head to the last step)
- If sautéing the vegetables: Dice the onion and roughly chop the pepper, tomato, and snap peas. Heat a large, deep skillet over medium-high heat with either one turn of the pan of olive oil or with half of the vegetable stock. When hot, add the onion and garlic, sautéing until fragrant. Add the bell pepper and snap peas and cook until tender. Lastly, add the tomatoes and additional stock if necessary. Season with salt and pepper to taste, and remove from the heat.
- In a small bowl, whisk the mustard, lemon juice, 2 tablespoons of stock, and a good pinch of salt and pepper together. Taste, adjust seasonings, and set aside.
- Re-heat the skillet and vegetables over medium heat and add the rice/grain and 2 tablespoons of stock, tossing to combine. When warm, add the chopped cilantro and dressing, and toss over the heat until combined and warm. Remove from the heat, sprinkle with toasted almonds, and taste. Adjust the seasoning with salt, pepper, and additional lemon juice if needed, halve an avocado, and toss the whole skillet on the table with a big serving spoon - even if it's just you eating. I won't tell!