Thursday, January 15, 2015

Rainbow Faux rice

a great side in an endive boat for my little one as those innocent looking cherry tomatoes ( nightshade)  will not settle well in my tummy

My food processor was always tucked away in the back of the bottom cupboards until my recent love of making faux rice. I am embracing how to make faux rice with all sorts of vegetables, the trick is not to over process nor over cook them to keep their crunch. Here are a couple of my favorite AIP rice dishes. Finally some comfort food in the bowl to eat with my chopsticks.

 Rainbow Faux rice

A colorful fried faux rice

Serves 4         Prep time 15 mins         Cook time 15 mins 

  • 1 small parsnip, peeled and cubed
  • 2 small turnip, peeled and cubed
  • 2 carrots, peeled and cubed
  • 1 head of broccoli, separate stem and florets, cut stem into cubes, breakup florets into small clusters
  • 2 stalks of garlic greens
  • 1 small purple yam, peeled and cubed
  • 1/2 lb ground pork
  • 1/2 tsp grated ginger
  • pink himalayan salt to taste
  • fish sauce
  • 1 tbsp fat of your choice (bacon fat, duck fat or coconut oil)
  • optional: garnish with cilantro 

  1. In a large bowl, mix ground pork, grated ginger, salt and fish sauce and let sit while you prepare the vegetables
  2. Put small batches of prepared vegetables ( accept broccoli florets) into processor and pulse until they are size of beans. You may need to empty the pulsed vegetables a few times to prevent uneven and over processoring 
  3. Pulse broccoli florets last in an emptied the processor, stir all processed vegetables well to mix
  4. Heat fat on Medium heat in a deep and large pan 
  5. Sautee vegetables for 5 mins, turn heat off and cover
  6. In another pan, on medium heat, fry marinaded ground pork until cooked, no more pink
  7. You can mix cooked pork together with vegetables or serve it vegetables on the bottom and pork on top.  Garnish with cilantro 

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.