A tasty yellow spring “rice”, can be given a mexican or indian flair with just a switch of spices. I imagine if you switch the curry powder for saffron and add olives it becomes “arroz”. Lovely colours too.
1 medium to large sized yam, peeled and chopped
1 small to medium tomato, chopped
½ cup leek or scallions, sliced
½ cup fresh corn kernels
½ cup fresh green peas
.33 cup fresh coriander
½ clove garlic
2 teaspoon olive, flax or coconut oil
½ teaspoon curry powder, (see note)
salt to taste
chilli powder or cayenne pepper to taste
Place yam, coriander, garlic, curry powder and half the amount of leek in the food processor and process with the S blade until reaching a rice or cous cous-like consistency. Add salt, cayenne or chilli powder to taste, pulse again to mix.
Place the yam mix into a bowl and add the oil, corn, peas, tomato and remaining leek, stir well and serve. Serves 2.
For a mexican flavour, replace curry powder with mexican spice mix.