Jicama Coconut Rice
(click on image to enlarge)
Makes about 5 cups
I served this “rice” with thai veggies for a raw dinner party I hosted last night and it was a huge hit. Even the kids gobbled it up. Unfortunately I didn’t keep track of the exact quantities I used, but my guestimates should make several cups.
This recipe will keep in the refrigerator for several days and can be used in much the same way as cooked rice. I’ve left out the coconut and made dishes like raw paella and spanish rice with it as well.
Ingredients
- 3 large jicama, peeled
- 3 tablespoons neutral-tasting oil (I used walnut)
- 2 tablespoons chopped parsley (optional)
- ½ teaspoon finely ground sea salt (to taste)
- 2 cups organic, desiccated coconut (unsweetened), shredded
Preparation
Cut the jicama into small chunks and use a food processor on pulse to chop it into rice-sized grains. Spread over mesh trays or similar and dehydrate at low temperature until slightly dry – about an hour at 105 degrees. Much more than this and the jicama will shrivel up into miniscule, unusable grains. Place in large serving bowl. Add the rest of the ingredients and mix well. Serve cold or slightly warmed up.
Comments
rawks0me0rama writes: (March 31, 2008)
I love jicama! This sounds soooo good. Damn! I wish I had a dehydrator. Into my recipe box it goes until then. Thanks for sharing. :)
sleeknraw writes: (March 31, 2008)
Jicama really is so very tasty. The first time I made this recipe, I used my oven on the lowest setting with the door slightly ajar. Since the jicama is only in there for a very short time, it’s unlikely to get very hot. Hope you like it.
achin70 writes: (March 31, 2008)
Cool and different! I’ll try it as a alternative to cauliflower rice. :)
Sedona writes: (April 01, 2008)
This is soooo yummy. I added pine nuts to the jicama before putting in the process which gives the ‘rice’ even more depth….yum!!
sleeknraw writes: (April 02, 2008)
Love the idea of adding pine nuts. Mmm, I see a raw risotto in my future…
denzildragon writes: (April 30, 2008)
This is a fantastic recipe! I’ve made it as the recipe states, & also tried it with the pine nuts & some fresh peas, onion, carrot, etc., as a ‘risotto’ – both ways were really tasty.
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