2 jicama, peeled and chopped
1 handful fresh cilantro, chopped
1 anaheim chile, diced
1/4 small red onion, diced
2-3 ears fresh corn, cut off the cob
1 cup pine nuts, soaked
Nama Shoyu to taste
Juice of 2 limes
Pinch cayenne pepper
1 cup sun-dried tomatoes, soaked
Small drizzle of extra virgin olive oil (cold pressed is best)
A few tablespoons of the soak water from tomatoes
Pepper to taste
2 small cloves garlic
1. Process the pieces of jicama through a food processor with the slicing blade, then reprocess with standard blade in small batches until a ricelike texture is achieved.
2. Squeeze out excess water with a paper towel.
3. Add chile, onion, cilantro and corn.
4. Blend remaining ingredients and combine.
Brittanybullen's ThoughtsBy brittanybullen
I love Spanish Rice, and this recipe satisfies my craving perfectly. I know you'll love it too.
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Substitute for sundried tomatoesClaireT - 4 days 5 hours ago
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