Jicama Coconut Rice
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.
3 large jicama, peeled
3 tablespoon neutral-tasting oil (I used walnut)
2 tablespoon chopped parsley (optional)
½ teaspoon finely ground sea salt (to taste)
2 cup organic, desiccated coconut (unsweetened), shredded
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.