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.
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.