Spanish Rice

by Dr. Douglas N. Graham and Chef Katy Craine

Published: Tue, 29 Apr 2014
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Ingredients:
White Cabbage
Carrots
Garden Fresh Sweet Onion
Tomatoes
Freeze Dried Peas
Lime Juice
Cumin

Method:
    1. Soak the peas in the lime juice for ten minutes before adding.
    2. Process the cabbage and carrot to a rice-like texture using the s-blade. This will be your rice base. Err on the side of chunky or you may end up with a puree.
    3. Dice onion and tomato and add to the "rice" in a large bowl.
    4. Mix everything together with the cumin.
    5. Serve in cabbage or lettuce leaves accompanied by guacamole and a large taco salad.

Servings: 3

Additional Resources

Retreats:

Cultivate Your Inner Chef

Practical Skills To Thrive

Books:

Simply Delicious Fall Retreat Menu
Simply Delicious SALADS and SLAWS
Simply Delicious DESSERTS
Simply Delicious SOUPS