Sunday, April 22, 2012

Grain Free Spanish "Rice" (SCD Friendly)

One dish I really miss on SCD is Spanish rice.  We are some HUGE taquería lovers in this house, and I have to say, it's one of my favorite cuisines.  I never, ever get tired of it.  Once a week we have a fun taquería night with all the fixins'.  Rice has been bothering my digestion (so obvious why grains are not allowed on the SCD).  So I created a grain free Spanish "rice" dish that was a tasty alternative to the traditional version.  It's made with cauliflower.  And while the texture is different, it was pretty simple getting all those great Spanish flavors in there.  
Salud!      

Ingredients 
-2 medium/small heads of cauliflower, cut cored, and washed 
-1 small yellow onion, diced 
-3 roma tomatoes 
-1 green pepper (optional)
-2 teaspoons Mexican seasoning* (use less for children) 
-2 teaspoons garlic granules 
-1/2 teaspoons salt
-1/2 teaspoon cumin (or to taste) 
-Few turns of the pepper grinder
-1/4 cup oil

How To
Preheat oven to 400 degrees
1.  Mix above ingredients in your favorite roasting dish.
2.  Roast for 25-30 minutes 
3.  Allow to cool a while (make sure it's not steaming 
for step 4). 
4.  Put half the mixture in a food processor and pulse a few times.  Careful to not over mix, you are simply creating a rice look to the mixture, not a puree.  You could probably do this by hand too, so try it out if you don't want to lug out the food processor. 
5.  Pulse the remaining half of the mixture until rice-like.
6.  Garnish with cilantro and a squirt of lime.  
Serve

Notes:
*You can find Mexican or Fiesta seasoning at any grocery store.  Or make your own from spices in you bulk foods section.   
Served the "rice" 
Chicken Mango Fiesta Salad 
w/ Vegan Cilantro Lime Sauce 
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth's Real Food 101 (Mondays), Fat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesdays, Kids in the Kitchen Tuesdays , Allergy-Free Wednesdays, Whole Foods Wednesdays, Gluten Free Wednesdays, Real Food Wednesdays, Pennywise Platter Thursdays, Full Plate Thursdays, Wellness Weekend,  Freaky Friday, Fresh Bites Fridays, Friday Food,  Feed Your Soul Friday, Fight Back Friday, Lunchbox Love Friday Potluck Party Friday, Friday Food Fix
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20 comments:

  1. This sounds good. Sorry if this is a dumb question but what is "Mexican seasoning"?

    Thanks.

    ReplyDelete

  2. No worries, that's a great question. I will put a link up in the post.

    Thanks!

    ReplyDelete
    Replies

    1. Thanks Amber! I will give it a try! :)

      Delete
  • Carrie @ young living oil ladyApril 24, 2012 at 8:43 AM

    Gotta love these recipes, Amber! Thanks so much for linking up with us at Kids in the Kitchen. Can't wait to see what you whip up next Tuesday! Blessings!

    ReplyDelete

  • Looks delicious! I'm always happy to find recipes that fit our Paleo diet. I pinned it: http://pinterest.com/pin/91690542383747025/

    ReplyDelete
    Replies

    1. Hi Eryn. Thanks for pinning. I'll check out your boards for sure.

      Delete
  • Gretchen @gfedgeApril 27, 2012 at 3:47 PM

    I love Spanish rice. Now I can have it low-carb! Thank you and thanks to Kalinda for featuring it on the Wheat Free Meat Free round-up!

    ReplyDelete
    Replies

    1. Hi Gretchen,

      I love Kalinda's round-ups! Always such fun recipes.

      Have a great weekend.

      Be Well,
      --Amber

      Delete

  • Finally got around to making this! The best advice I think I can give someone who's whipping this up is to include as little of the stems as possible.

    Rather than food processor-ing the mixture, I set it to stir with the whisk attachment in my stand mixer. The stems didnt break down whatsoever :( I had to manually sort through it all. I threw the big pieces back in & tried again on a faster setting but they didn't cooperate. I wonder if there's a food processor-like blade attachment from Kitchenaid...

    ReplyDelete

  • Hi Kristin,

    Thanks for your feedback.

    A food processor really needs to be used for cauliflower - whether raw or cooked, a food processor will grind it properly (stems and all). I have never used a stand mixer.

    When using cauliflower raw, a food processor will grind it into little bits of "rice" and for cooked cauliflower, such as in this recipe, a food processor will break it down evenly. It just needs a few pulses. It's quick.

    Another suggestion is to make sure the cauliflower pieces aren't too big before you roast. I cut mine pretty small.

    I hope these suggestions help.

    You could experiment further with a food processor and try the cauliflower both ways (raw and cooked).

    Good luck.

    ReplyDelete

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