Easiest Way to Make Schramsberg Cremant 2014

Summer Veggie Cauliflower Fried "Rice"

Our 2014 crémant has developed aromas of lemon shortbread, lime peel and glazed apricot;

Recipe Summary Summer Veggie Cauliflower Fried "Rice"

I adapted this recipe from one posted in First magazine July 14, 2014 edition. With the grated cauliflower in it, you would think it was cooked rice. It is excellent and good for you too!

Ingredients | Schramsberg Cremant 2014

2 tablespoons sesame oil

1 small onion, minced

1 cup sliced snow peas

1 cup asparagus, sliced diagonally

¼ cup grated carrot

1 head cauliflower, grated

1 ½ cups bean sprouts

¼ cup chopped scallions

1 tablespoon chicken bouillon granules

2 tablespoons chopped fresh parsley

1 tablespoon rice wine vinegar, or more to taste

Directions

Heat sesame oil in a skillet over medium heat. Stir in onion, snow peas, asparagus, and carrot. Cook, stirring occasionally, until tender, about 5 minutes.

Increase heat to medium-high. Add grated cauliflower, bean sprouts, scallions, and chicken bouillon. Cook until heated through, about 6 minutes. Stir in parsley and rice wine vinegar.

You can use 1 tablespoon dried parsley if you don't have fresh.

Info | Schramsberg Cremant 2014

prep: 15 mins cook: 15 mins total: 30 mins Servings: 4 Yield: 4 servings

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