I decided to continue with the Jicama rice experience. I really prefer it to the Cauliflower rice! However, Parsnip rice is good as well. I think it depends on what you are pairing the food with. The parsnip rice I think is a bit heavier on the palate, where the jicama is more of a watery refreshing taste.
I started with the Jicama rice recipe from yesterday. You can see that link here.
This was the jicama rice I made last night. This Jicama had quite alot of liquid. This time I got 13.5 oz of water. I tasted the water and found it refreshing. The next time I make this I will make some sort of Soup and use this as a base to add to.
Since I thought I would do a spin on the whole rice thing, I made
“Jicama Spanish Rice”
1 large Jicama – or- 2 small Jicamas
1/2 to 3/4 of a cup fresh tomato salsa – (recipe here)
Preparation: Chop Jicama into cubes. Use the “S” blade of your food processor and pulse the Jicama until granular in appearance. Using a nut bag, cheesecloth, or muslin squeeze all moisture out of the Jicama. Place in a large bowl and mix with salsa.
After I made the rice I took several romaine lettuce leaves and made a sort of taco dish. The taco shells were the romaine lettuce leaves. After I filled them with rice I put chunks of avocado, cucumber julienned, chopped cilantro, a splash of sesame oil and a sprinkle of black pepper.
Although the picture isn’t to clear it will give you an idea of what I did. I was going to take a picture of the “Taco” after I took a bite, but it somehow ended up gone before I remembered.
Healthy, Fresh and Satusfying!