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.
- 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
- Place the cabbage in a food processor fitted with the S blade and pulse until it
- reaches the texture of rice.
- Transfer to a large bowl and add all of the remaining ingredients.
- Serve immediately.
- 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.
- 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.
- This dish is also tasty without being warmed. Try serving it wrapped in a large collard leaf or large leaf of romaine lettuce.