Raw Kitchen Sink Rice

Whenever I hear “kitchen sink” in the description of anything I think to myself it must be good.  Because it means there are lots of goodies mixed in.  

Think about it.  Kitchen sink cookies: an excuse to include chocolate chips, coconut, nuts, dried fruit, and whatever else tasty that you feel like throwing in. Deliciousness.  At least that is how I feel, especially if it is a dessert, but savories can be awesome in this way as well.  

I made a raw rice dish last week that I deemed “kitchen sink” simply because it had seemingly random ingredients in it but it was sooo good! Like eat a large plate good.  I combined things that I had in my pantry and this is what resulted.  Just so you know, you don’t always have to carefully shop with an ingredient list to eat healthy tasty food, sometimes it just happens.  I used a celeriac for my rice (my favorite raw grain substitute), added in mushrooms, carrots, broccoli stalks (yes the stalks, because that is what I had), jalapeno, herbs, tomatoes and hemp seeds.  It may seem like a weird combo but it was delicious, and that is the nature of kitchen sink! 

Raw Kitchen Sink Rice 
Serves 1-2

1 head celeriac (3 cups diced)
1/4 cup parsley, chopped 
1/4 cup basil, chopped
1 garlic clove, minced
juice of one lemon
1 Tbsp hemp seed oil or olive oil
sea salt to taste
2 Tbsp nutritional yeast (optional)
1 stalk celery, diced
2 scallions, sliced
1 large carrot, cut julienne
1 broccoli stalk, cut julienne
6 crimini mushrooms, sliced
1 jalapeno, seeded and diced
1/2 cup cherry tomatoes, halved
1/4 cup shelled hemp seeds

Pulse the celeriac in a food processor until you have small pieces like rice.  Combine with all ingredients in a large bowl, and mix well.  Serve at room temperature. 

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About Amy I was first exposed to cooking and baking when I was a small child in my grandmother’s kitchen. I always wanted to help and get in on the action…especially when cookies were involved! After a while though I didn’t cook a thing until my highschool foods class. At that point my interest in cooking was sparked again, and I would often cook meals at home for me and my Mom. I wasn’t very adventurous in my cooking at that point however, merely following recipes. 

I graduated from Bethel University with a degree in studio art, but now my real passion is food. I have always been a creative person, but it wasn’t until about 7 years ago my freshmen year at college that I began experimenting with cooking and venturing outside the box, creating my own recipes. I should have gone to culinary school, but I chose art instead, and even in my later art work in college you could tell what my true passion really was. Many of my recipes are raw, because I enjoy a high raw plant based diet including some cooked foods.  I find I feel the best when eating this way, and I think it is important to listen to your own body and what it needs. One of the reasons why I believe that wholesome and organic foods are important is that I am a runner.

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