for 4 people

Rice

1 tbsp	butter
2	star anise
1	cinnamon stick
250 g	whole grain rice
1 ½ litre	vegetable bouillon
300 g	cauliflower, cut into florets
	salt and pepper to taste

Onions

2 tbsp	butter
3	red onions, cut into thin slices
300 g	plums, cut into wedges
1 ½ tbsp	balsamic vinegar
¼ tsp	salt

How it's done

Rice

Heat the butter in a pan. Sauté the star anise and cinnamon stick for approx. 2 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the stock, bring to the boil. Reduce the heat, simmer over a medium heat for approx. 40 mins., stirring occasionally. Add the cauliflower, simmer for about another 10 mins., season.

Onions

Heat the butter in a pan. Add the onions, sauté over a low heat for approx. 10 mins., stirring occasionally. Add the plums, cook for a further 5 mins. Add the balsamic and salt, plate up the cauliflower rice, arrange the onions and plums on top.

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