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Mexican Style Seasoned “Rice” Dish

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This “rice” dish is good enough to fool anyone.  Nobody would guess that the normal rice used in such a dish is replaced with cabbage!   I have made this recipe many times over and we just love it.  I have tested it out on my family who are not raw food eaters and they had no idea that it didn’t have rice in it.   In the picture above be sure to check out those huge cabbage leaves.  Here in Alaska we grow BIG cabbages!  Every Wednesday we would go down to the small farmers market and Bob always gave in and would buy one of these cabbages.  As gorgeous as they are, two people can only eat so much cabbage before it goes bad.   I always laughed when he walked through the door with one of them.  That is when this recipe came into play.  I sort of felt like Forest Gump and his shrimp recipes.  haha

This dish was created to mimic Mexican seasoned rice.
I took this recipe from “The Raw Revolution Diet” by Cheri Soria.

Ingredients:

  • 1 ½ cups of shredded cabbage
  • ½ -1 cup of fresh or frozen peas
  • 1 green onion, thinly sliced
  • 2 Tbsp Sun-Dried Tomato Powder (I took dehydrated tomatoes and ground them up in my “bullet”, could use coffee grinder)
  • 1 Tbsp extra virgin olive oil
  • ½ tsp salt
  • ½ tsp Mexican chili powder
  • ¼ tsp ground cumin
  • ¼ tsp onion powder
  • ½ clove garlic, crushed
  • ½ ripe tomato, diced

Preparation:

  1. Place the cabbage in a food processor fitted with the S blade and pulse until it
  2. reaches the texture of rice.
  3. Transfer to a large bowl and add all of the remaining ingredients.
  4. Serve immediately.

Notes:

  1. If you would like to warm the mixture, transfer it to a large glass baking dish and place it in the dehydrator set at no more than 115 degrees for about 2 hours or in a warmed oven (preheated to warm and turned off) for 30 minute prior serving.
  2. Frozen peas are not raw – they’ve been blanched for a few minutes. They still contain valuable nutrients as well as good flavor and color but if you want a 100% raw recipe and no fresh peas, they may be omitted.
  3. This dish is also tasty without being warmed. Try serving it wrapped in a large collard leaf or large leaf of romaine lettuce.

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4 thoughts on “Mexican Style Seasoned “Rice” Dish

  1. erin says:

    I’ve made this three nights in a row! Loved it! I added fresh corn cernals and black olives plus a handful of spinach ….yum!!!

    • amie-sue says:

      hehe you sound like me Erin…. when I find a good dish, I can eat it over and over and over. :) Glad that you are enjoying it. Blessings, amie sue

  2. Amy says:

    Amie!

    Just ran across this one tonight. It is delicious – even my 2 year old loves it. Olives are a good addition, and some fresh cilantro. Great recipe, especially when warmed in dehydrator!

    • amie-sue says:

      That is wonderful Amy! I love when little ones enjoy fresh foods. What a great way to dress up the recipe. Thank you for sharing that with me. :) Have a blessed evening, amie sue

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