Mexican Raw Rice Recipe or How to make Rice, without Rice

Mar
2013

This raw rice recipe is made without the rice. The only way to eat rice, according to raw foods techniques, would be by soaking and sprouting it, which I have only seen done well with wild rice. Even with that, it comes out with a more chewy texture and definitely is not soft the way we are used to cooked rice. So to create a base like rice, the best way I have found to do it is with parsnip or cauliflower.

Parsnip gives the most rice-like texture when it is processed, and especially if it is dehydrated a little to soften. However, it is delicious even not dehydrated and I often make it without. It is a matter of convenience vs texture and flavor and for me it is a subtle enough difference that not dehydrating often wins out. This raw rice recipe is made with peppers, tomatoes and Mexican seasonings, which makes it delicious.

How to make a white rice using this technique

The plain white rice recipe entails processing the parsnip in the same manner as shown in the video and without adding any seasoning, or very little basic seasonings for taste. My favorite seasoning combo for plain white ‘rice’ is to add a little garlic, onion, salt and pepper to the parsnip, or juts a little salt and pepper. You can eat it just like this or dehydrate for half an hour to make it more like a soft cooked rice. It’s easy to make and to top the rice, you can soften chopped vegetables, marinate in a favorite sauce and dehydrate to soften for a stir fry effect. I will have to make one and take photos to show you soon!

Tip: for a buttery taste add a few pine nuts when processing the parsnips, approximately one tablespoon pine nuts for each cup of rice. It’s delicious!

Now back to our Mexican version. This recipe can get you started so you can see how to make ‘rice’, the raw way. This is great with other Mexican dishes or even by itself with a big salad on the side.

Mexican Raw Rice Recipe

Ingredients

2 cups Parsnip
½ cup Sun-dried Tomatoes – soaked, drained and chopped fine
½ cup Red Pepper – chopped
¼ cup Red Onion – chopped
2 Tbsp Olive Oil
2 Garlic cloves – minced
2 Tbsp Mexican seasoning (or 2 t each of Chili powder, Cumin and Onion powder)
1 tsp Salt, or to taste

Directions

Process parsnips in a food processor until small rice size pieces. Remove to bowl, add the rest on ingredients and mix all together until well combined. Rice will keep refrigerated for up to a week.