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Jicama Rice
Sometimes called a 'Mexican potato', Jicama is a root vegetable that has a sweet taste and a crunchy texture. You can eat Jicama raw or add it to salsas. For those who prefer a Raw Diet, Jicama is often used as an uncooked substitute for rice. Very easy to make and a nice change from the typical starchy rice. It was a perfect side dish for our Vegetarian Stir-Fry Burritos. I use almonds in this recipe, but I have also seen pine nuts (I am allergic) so use what you prefer. I have seen recipes that have you strain the jicama through mesh before adding the almonds and vinegar, but I did not see the need to do that, mine had a good texture.
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Ingredients:
- 1 medium Jicama, peeled and chopped
- 1/4 cup sliced almonds, plain - no salt
- 1 teaspoon rice wine vinegar
Directions:
- In a small food processor, pulse jicama until has a rice like texture
- Add almonds and rice wine vinegar and pulse a few times more to combine
Serves: 2
Nutritional Information: (per serving)
Calories 228
Protein 6g
Carbs 32g
Fat 9g
Sat Fat 1g
Trans Fat 0g
Fiber 18g
Sodium 13mg
Sugar 7g
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