Carrot Rice (and Indian Dish)
This traditional Indian dish is delicious and filling without the heaviness of so many nuts and seeds. You’ll need to plan ahead, since the best flavour is obtained by a 24 hour melding period. If you’re impatient like me, however, you can cut the wait down to an hour, and it will still be delicious, if a little ‘harsh’. A smoother option for the quick marination would be to use sweet potato instead of cauliflower.
Be careful on the salt – it will only intensify as the dish marinates, and can lend a bitter edge to the cauliflower that’s unwelcome. This dish is best served very slightly warmed in the dehydrator or on a low heat from a saucepan, although it conceivably could be served room temperature.
1 carrot
½ Head of Cauliflower
4 green onions, white parts, thinly
sliced
1 small green chili, very thinly sliced, if you don't care for spicy, use 1/4 c green pepper
½ teaspoon mustard seeds, crushed, optional
¼ teaspoon
cumin
1 bay leaf, pulverized in coffee grinder to powder
½ teaspoon curry powder
1 teaspoon paprika
½ teaspoon garam masala
powder
2 tablespoon coriander leaves (cilantro), chopped
4 tablespoon olive oil
salt to taste
In the bowl of your food processor, pulse carrot and cauliflower until a ‘rice’ texture.
Stir in remaining ingredients and let marinate about 24 hours.
Warm slightly in the dehydrator for about 30 minutes before serving, or until warmed through.
4 reponses to "Carrot Rice (and Indian Dish)"
1. This recipe is BRILLIANT.
This recipe is BRILLIANT. Just made it and I could have eaten it straight from the bowl, though it's late and I wasn't hungry enough to have an entire meal. Looking forward to having it for lunch tomorrow!
2.
mmmm, this is delicious, so spicy and warm, just what I was looking for tonight. I went ahead and salted only after I warmed it! So much thanks~
3.
I would. And then drain the liquid that pools (the liquid will be a bit salty)
4.
Should I let this marinate this in the refrigerator or not? Thanks for the recipe!