Carrot Rice (and Indian Dish)
(click on image to enlarge)
serves 4-6
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.
Ingredients
- 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 tablespoons coriander leaves (cilantro), chopped
- 4 tablespoons olive oil
- salt to taste
Preparation
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.
Comments
SophiaRose writes: (February 25, 2008)
Should I let this marinate this in the refrigerator or not? Thanks for the recipe!
poemomm writes: (February 26, 2008)
I would. And then drain the liquid that pools (the liquid will be a bit salty)
harmonylia writes: (March 19, 2008)
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~
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