Description
This flavorful, grain-free Passover coconut ginger carrot rice is a great side dish to serve during the Holiday and all year long. Vegan and gluten-free.
Ingredients
Units
Scale
- 2 lbs organic carrots, peeled and roughly chopped
- 1 tbsp coconut oil
- 2/3 cup unsweetened shredded coconut
- 4 scallions, white and green parts, sliced
- 2 shallots, diced small
- 2 cloves of garlic, minced or grated
- 2 tbsp grated fresh ginger
- 1/2 tsp garlic powder
- 1/4 tsp sugar
- 1/4 tsp salt
- 1/8 tsp black pepper
- 3 tbsp Balsamic vinegar
- 1/2 cup fresh cilantro, parsley, chopped or 4 ounces of frozen spinach, thawed
- 1/2 cup roasted cashews, roughly chopped
Instructions
- Place the carrots in the food processor and pulse until they start to look like rice (you might need to do this in 2 batches). Set aside
- Heat the coconut oil in a large, deep skillet. Add the shredded coconut, scallions, shallots, and garlic and cook over medium heat for 5 to 7 minutes, stirring often
- Add the carrots, ginger, garlic powder, sugar, salt, and pepper and continue cooking for 5 to 7 minutes, tossing often, until the carrots start to soften.
- Add the Balsamic vinegar and the cilantro, parsley, or spinach and cook for 5 minutes. Adjust seasoning to your liking.
- Add cashews to carrots before serving.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Sides
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1/2 cup
- Calories: 162
- Sugar: 7
- Sodium: 156
- Fat: 10.4
- Saturated Fat: 6.2
- Unsaturated Fat: 4.2
- Trans Fat: 0
- Carbohydrates: 16.8
- Fiber: 4.6
- Protein: 3
- Cholesterol: 0