Veggie Rice

Riced veggies, fennel mint slaw, mahi with pear shallot and mint salsa and some hamama greens.
Ricing veggies is a great way to use up veggie scraps and to add plant variety.

Lately I have been focusing on plant fiber diversity which aids in increasing the diversity of the microbiome. Some bugs like some kinds of fibers while others prefer other types, so to keep them all happy you need to include lots of variety in your diet. One great way to diversify is to make veggie rice combos. There are lots of veggies that rice well. You can rice and freeze them in individual bags or as blends. It is also a great way to use up ends of things or veggies that are nearing the end of their prime. It’s also a great way to use things up before you go on vacation. So many wins here.

Things that rice well:
Cauliflower
Broccoli
Celeriac
Parsnip
Turnip
Sunchoke
Cabbage, but see notes
Beets
Sweet potato and squash
Carrot

Everyone is familiar with cauli rice. I usually don’t bother ricing that myself as it it inexpensive to buy organic frozen cauli rice at Whole Foods, so that is what I usually use.

Broccoli rice is another yummy option. I tend to rice the stems that get leftover from the flowerettes we roast. You can rice the stems as you go and add to a bag in the freezer or mix in to blend bags.

Celeriac is probably my new favorite all around veggie. What it lacks in beauty it makes up for in versatility. I thought it would be too much of a celery flavor, but it is actually quite mild. To rice it first thoroughly scrub and then just peel off the knobby and hairy parts. Cube it and pulse it in a food processor with the S blade. I like to saute or bake it. If you add poultry seasoning it tastes a lot like stuffing, so it can be a nice side for an AIP Thanksgiving dinner.

Parsnips and rice really well and are delicious alone or add nice mild sweetness to any blend. Carrots can be added to mixes for a little color.

Turnip rices well. I don’t love it all by itself flavor wise, but I add it to my blends and it mixes well.

Sunchokes are also something I don’t do solo, but I add to blends, though I know some people roast them for a nightshade free potato sub. I have heard they air fry well too.

I have riced cabbage. Green or red cabbage rice well, but are more watery than the options above. I add it in small quantities to blends. If you freeze it solo it will freeze into a solid mass, rather than like rice grains.

I am not a beet fan personally….tastes like dirt to me…just sayin, but I do hear you can rice it.

Sweet potato or squash also rice really well. I a little sweet potato to some of my blends. I tend to avoid it in larger quantities as it is very high in oxalate, but I add it in small quantities for color and flavor.

Rutabega rices well.

Spread your riced veggies thin on a parchment lined baking sheet and freeze. Then transfer to a bag. This reduces clumping. If things DO clump, just give them a good whack with a meat mallet and they will break up or they will also fall apart as they cook if added as chunks.

If you make these riced veggies and post to instagram, tag me @paleogirl99 I would love to see what combos you come up with!

Easiest Ever Microgreens

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Toasty Oven Roasted Leek Greens

  

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