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Passover Coconut Ginger Carrot Rice

Passover Coconut Ginger Carrot Rice


  • Author: https://mayihavethatrecipe.com
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 to 6 1x
  • Category: Sides
  • Cuisine: Kosher / Vegan

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

  • 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 tbsp grated fresh ginger
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 tbsp Balsamic vinegar
  • 1/4 tsp sugar
  • 1/2 cup fresh cilantro or parsley, chopped
  • 2/3 cup raw cashews, roughly chopped

Instructions

  1. 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
  2. Heat the coconut oil in a large, deep skillet. Add the shredded coconut and scallions and cook over medium heat for 2 to 3 minutes, stirring often
  3. Add the carrots, ginger, salt and pepper and continue cooking for 5 to 7 minutes, tossing often, until the carrots start to soften
  4. Add the Balsamic vinegar and the cilantro and cook for another 2 minutes. Set aside
  5. Heat a small skillet over medium low heat. Add the cashews and cook for 2 minutes, stirring constantly to prevent them from burning. Add them to the carrots and toss well

Nutrition

  • Serving Size: 1/6
  • Calories: 236
  • Sugar: 9.2
  • Sodium: 207.4
  • Fat: 15.8
  • Saturated Fat: 8.6
  • Unsaturated Fat: 5.5
  • Trans Fat: 0
  • Carbohydrates: 22.5
  • Fiber: 6.1
  • Protein: 5.1
  • Cholesterol: 0
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