Jicama Spanish Rice!

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

Ingredients:

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!

Namaste!