Hey, Chef Robert Irvine now for Bodybuilding.com. I’m about to show you three simple rice recipes. Rice is the kind of forbidden carbohydrate. But if you can make it exciting, it can not only be a side dish, it can also be an entree. We’re going to start with a black-eyed pea and sausage rice dish. Every rice dish starts with a sizzling go. If the go is not hot, we can’t toast the rice, which contributes the spice and opens that kernel up. So, I’m going to turn the heat up a little bit here. Add some grapeseed petroleum. While that’s getting nice and warm, I’m going to chop a little onion. Dice it nice and fine. And the onion just throws us that great smell. Sweetness and it’ll caramelized delightful into the pan. When we get a sweet onion it time intensifies the spice of the rice and grants a great, huge quality. We’ve also got some Italian sausage.You can use any type of sausage you require. If you crave chorizo, use chorizo. It merely depends on what do you want. So all we’re doing now is sauteing the onion. A little onion with the Italian sausage. Then we’re going to add some black-eyed peas. Great source of carbohydrate and protein. But done with flavor. A lot of beings think that if you snack healthy, there is no flavor. That’s wrong. We contribute the beds of spice step by step. And again, you can do this with cannellini nuts, you could do it with kidney nuts, any type of beans that there is a desire. Here’s the recreation place: rice. Brown rice. Into the pan. Getting all those flavors mixed together there. I’m going to take a little bit of salt and a little bit of pepper. Now retain, there is salt in the sausage already. So we have to be careful. Little bit more pepper. The flavors are starting to mix and mingle. And you can smell the sweetness of the onion and sausage, which is really, really gone. I’m going to take a little bit of orange juice, because I wanted to go to draw the spice all together.And recollect, acid slashes fat. So, we got solid from the sausage and now we got the orange juice that imparts all those great flavors together. OK. Last, but not least: light-green onion. Texture, colouring, lecture. We miss the menu to look good, as well as taste good. Perfect strips of acidity, seasoning is just correct. We are ready to serve this dish. And again, if I wanted to add more protein on this, I get add flank steak, I could supplement salmon. You appointed it, we can add it. Now “we ii”, the finished dish: sausage and black-eyed pea rice. Chickpeas are a great source of protein, but lent with rice: OMG. It’s like, the most amazing thing. We’re gonna start the same room, a bit grapeseed petroleum. Grapeseed oil is better for us than olive oil. It’s a purer petroleum, hots up a lot faster, and it has no flavor. So it doesn’t alter the spice of what you’re fix. Best oil to use. OK. Same again, we’re going to start with some onion.Into the pan. You hear that sizzle. If you hear that sizzle , now you’re cooking. We’ve got some chickpeas. And here’s the interesting part: curry pulverize. Alright, in returns the rice. Again, we’re looking for all the spices to meld. At this site I’m going to take a little bit of water. I’m going to add that to the pan. The reason I’m doing that is because I want a little sauce with that curry gunpowder. Make the rice a little wetter. You can see the pigment coming out. That’s the cumin, the coriander. Again citrus. This time I’m going to take a little lemon juice. Lemon juice. And it helps your metabolism, and it also accompanies the spices together. Gonna computed a little bit of cilantro. Amazing citrus. It pops out of your cavity. I need a little salt in there. And the presentation is as important as the actual food itself. But imagine getting that with some type of protein on it. Chickpea cilantro rice. Little onion, little citrus. Simple, but effective. My last rice, we’re going to add cauliflower.Cauliflower florets. A batch of beings don’t expend this vegetable, and more it is a great vegetable, great informant of protein. We’re going to time the same thing, settled the heat on. Nice and hot. A little petroleum. Cauliflower, into the oil. What I’m looking for here is a little caramelization. Watch what happens. See, it’s starting to go golden brown now. That’s what I want. That’s the spice, the carbohydrate. We’re layering flavors. Take a little bit of garlic in there. Notice I didn’t applied garlic in first because it burns really fast. In travels our rice. And the starring of this dish is not the rice, it’s actually the cauliflower. Letting it meld together, all those flavors. Making a little bit of water again. When I say a little bit of water, all I’m doing is steaming and helping the cauliflower cook.I want it al dente, which is firm to the bite. But I want the flavor to come out of it. At this part we do one of two things. I have got toasted pecans. And if you don’t like nuts or are allergic to nuts, you just leave them out. Going to give them in there because, again, high-pitched source of protein. Nuts are really good for us, extremely if we’re eating healthful. We take a little pinch of salt again. And salt is the flavor enhancer now. You can still smell the garlic, “youre seeing” the nuts and the cauliflower. And here’s something really good: basil. A batch of people chop basil. When you chop basil, it bruises really quickly. In other names it rusts. With this dish, I’m doing something different. I’m going to collect it, piece by piece. The flavor stays intact, it stands light-green. And I’m going to take it off the heat in two seconds and cause it permeate.Off the hot. And we’re ready to serve. Finished dish: cauliflower rice with picked basil, and a little onion and garlic. Think of the things we could do with this, whether it be chicken, beef, pork, prawn, cutlet. Or simply use it as an entree itself. Three simple rice saucers. Easy. You could do it at home. You can prep it the day before, or the week before, and cook it when you get home at night. For more great recipes, healthful recipes, go to Bodybuilding.com. See you next time ..