Dirty Rice (Traditional Southwestern Dish)
This is a raw food version of traditional dirty rice, which has a dark brown color. The parsnip mixed with the tahini gives this dish the same hue and texture of dirty rice. This dish is good served with the Sprouted Moroccan Lentil Soup and a side salad.
INGREDIENTS | SERVES 4
- 1 cup portobello mushrooms, cubed
- ½ cup olive oil
- ½ cup nama shoyu
- ½ cup Tahini
- 1 tablespoon miso
- ¼ teaspoon cayenne pepper powder
- 2 tablespoons lemon juice
- 2 cloves garlic
- ¾ cup water
- 2 medium parsnips
- ½ cup red bell pepper, finely chopped
- ½ cup celery, finely chopped
- 2 tablespoons parsley
- ¼ cup scallions, sliced thin
- ½ teaspoon fresh-ground black pepper
Place the cubed portobello mushrooms into a large bowl. Marinate them in olive oil and nama shoyu for 3 hours. As an alternative, you can dehydrate the mushrooms to richen the flavor. Dehydrate at 110°F for 8 to 12 hours.
Make a sauce by blending together the tahini, miso, cayenne pepper, lemon juice, garlic, and water until smooth.
Peel the parsnip and chop into smaller chunks. Pulse them in a food processor with the S blade until it creates a rice-grain consistency.
In a mixing bowl, toss together all ingredients until well mixed. Top with freshly ground black pepper.
Calories: 504 | Fat: 42 g | Protein: 10 g | Sodium: 2,001 mg | Fiber: 8 g
This is a popular dish served in the American South, especially in the Cajun regions of southern Louisiana and Mississippi. The portobello mushrooms are a hearty substitute for the traditional chicken.