Mexican Style Seasoned “Rice” Dish
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~ raw, vegan, gluten-free, grain-free, nut-free ~
This dish is bright in Mexican flavors, fresh with garden veggies, and downright good home, comfort food. It was created to mimic Mexican seasoned rice, and the mission was happily accomplished.
This “rice” dish is good enough to fool anyone. Nobody would guess that the normal rice typically used in such a dish as this, has been replaced with cabbage. I have made this recipe many times over, and we just love it.
I shared this dish with many of my friends and family who are not raw food eaters and think that I am part alien for eating this way. Apparently, they are part alien too, because when I serve this dish to them, they are clueless that they are eating a dish that is 100% raw.
Whenever I make it, I have to double and even time triple the recipe because it gets gobbled up. I hope you enjoy it as much as we have. Many blessings, amie sue
Ingredients:
yields 3 cups
- 2 cups (208 g) shredded cabbage
- 1/2 cup (81 g) fresh or frozen peas
- 1 green onion, thinly sliced
- 2 Tbsp Sun-Dried Tomato Powder
- 1 Tbsp extra virgin olive oil
- 1/2 tsp Himalayan pink salt
- 1/2 tsp Mexican chili powder
- 1/4 tsp ground cumin
- 1/4 tsp onion powder
- 1/2 clove garlic, crushed
- 1/3 cup (56 g) diced ripe tomato
Preparation:
- 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.
- 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.
- 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 (F) for about 2 hours or in a warmed oven (preheated to warm and turned off) for 30-minute prior serving.
- This dish is also tasty without being warmed. Try serving it wrapped in a large collard leaf or large leaf of romaine lettuce.
- Store in the fridge for 3-5 days.
© AmieSue.com
Tags: Gluten Free, Mexican, Nut Free, Vegan
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!!!
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
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!
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
Oh my goodness! I think I like this more than my cauliflower version. So delicious and great texture! Serving it warm with fresh avocado for dinner tonight. Yum!
I love this dish too Gracefulheather. It is so light and refreshing. Thanks so much for sharing your experience with it. :) Enjoy and have a blessed day, amie sue
Amie, What can I use instead of tomato powder?
Hello Sherie,
You could some sun-dried tomatoes. But the tomato powder really gives this recipe that “punch” of flavor. If you can’t find any locally, you can order it on-line. But you can make your own too.
Wash, core, thinly slice, and de-seed plum tomatoes. Evenly spread the slices on the non-stick sheet that comes with the dehydrator. Don’t lay them on the mesh sheets because they will be a bugger to get off. Dehydrate at 115°F for 5-10 hours, dehydrating until completely crisp. The time will depend on how thick you sliced them and how full the machine is.
Allow slices to cool completely and check again to make sure they are completely crisp. Then, using a blender or coffee grinder, reduce the slices to a powder. Sift powder through a mesh sieve and regrind larger chunks. Store in an airtight glass container in a cool, dark place.
I hope this helps. Blessings, amie sue
So I tried this today! Honestly, I’m not very comfortable with the whole raw thing yet! So I threw everything on a pan and cooked it with some coconut oil. I still used all the condiments and actually used some that I normally put in the Mexican rice I make. And surprisingly it tasted pretty good! Great easy recipe! =) thank you Amie for sharing!!
I understand it’s a process. :) I am proud of you for giving it a try. Did you try a bite before cooking it? Thank you for the feedback. Just by using healthier ingredients, you are one step closer to making a cleaner dish. Blessings, amie sue