This flavorful , grain free of charge Passover Coconut Ginger Carrot Rice is a terrific side dish to provide in the course of the Vacation and all yr very long. Vegan and gluten free of charge.

Passover is the time a yr in which we really, Definitely have to wrack our brains to appear up with tasty, sort of unique recipes that go outside of eggs, potatoes and matzah ball soup. For people of you not common with the dietary limits that appear with this holiday break, they mostly consist of: wheat, barley, rye, oats or spelt ( as nicely as  any goods built with these grains), legumes (beans, lentils, peas and peanuts), and in most Orthodox Jewish American households, also rice, corn, mustard and sesame seeds.

So, as you can see, the selections are fairly limited. Especially, if you are vegan or vegetarian.

More than the previous 5 several years we’ve appear up with a lot of recipes that our good friends and loved ones loved. From a number of granola recipes for breakfast, to colourful, tasty sides , entertaining appetizers and scrumptious desserts .

Very last yr we built a tremendous easy cauliflower fried rice that has turn out to be one of our most seen recipes. This yr we’re switching it up a tiny bit, by making use of house built carrot rice alternatively. Tossed with toasted coconut, ginger and parsley, this scrumptious dish is:

• Very low carb


• Very low calorie


• Gluten Cost-free


• Vegan


• Paleo

Take pleasure in!

Passover Coconut Ginger Carrot Rice

 

Passover Coconut Ginger Carrot Rice - Vegan and Gluten Cost-free

Creator: http://mayihavethatrecipe.com

Recipe sort: Sides

Delicacies: Kosher / Vegan

Serves: 4 to six

Ingredients

• two lbs organic and natural carrots, peeled and approximately chopped
• 1 tbsp coconut oil
• ⅔ cup unsweetened shredded coconut
• 4 scallions, white and inexperienced elements, sliced
• two tbsp grated contemporary ginger
• ¼ tsp salt
• ⅛ tsp black pepper
• two tbsp Balsamic vinegar
• ¼ tsp sugar
• ½ cup contemporary cilantro or parsley, chopped
• ⅔ cup raw cashews, approximately chopped

Recommendations

1. Spot the carrots in the foodstuff processor and pulse until eventually they get started to look like rice (you might will need to do this in two batches). Established aside
2. Heat the coconut oil in a massive, deep skillet. Insert the shredded coconut and scallions and cook around medium heat for two to three minutes, stirring generally
3. Insert the carrots, ginger, salt and pepper and go on cooking for 5 to 7 minutes, tossing generally, until eventually the carrots get started to soften
4. Insert the Balsamic vinegar and the cilantro and cook for yet another two minutes. Established aside
5. Heat a compact skillet around medium very low heat. Insert the cashews and cook for two minutes, stirring regularly to stop them from burning. Insert them to the carrots and toss nicely

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