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Rutabaga Rice

25 January

Rutabaga Rice Text

Here we are in the thick of root veggie season.  A time of casseroles, soups, roasting & mashing, casseroles, soups, roasting & mashing, casseroles, soup, roasting & mashing.  Seriously, how many sweet potatoes can one person eat? {If you’re like us, lots, but even we have a limit}.

There’s a lot more to root veggies than potatoes and beets, carrots and parsnips, though.  This week we’re focusing on the humble Rutabaga: a root vegetable that’s somewhere between a turnip and a parsnip with it’s non-spicy mustardy aroma and it’s earthy sweetness.

Rutabagas are a good source of
anti-oxidants and vitamin C.

Both of which mean that rutabaga will help support your immune system and overall wellness.  Of course, being a root veg, rutabagas also have plenty of other minerals and fiber.

Rutabagas are good in casseroles & soups, roasted & mashed, but we decided to get creative and change things up a bit: we pulsed them in a food processor until they were the shape and size of rice grains, then made them delicious in the skillet.

In this recipe, you just scrub the rutabagas, no need to peel them – if the little hairy roots are being stubborn, scrape them with a sharp knife blade.  And since the coconut milk called for is only 1/2 a cup, you can put the rest in a jar and use it in your green smoothies!

Enjoy!

Rutabaga Rice

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Ingredients

These are rutabagas!

These are rutabagas!

2 lbs rutabagas, scrubbed, and hairy roots scraped off
1 Tb coconut oil
1 tsp sea salt, or more or less to taste
1/2 cup full-fat, canned coconut milk
1/2 tsp dried dillweed
1/2 tsp turmeric powder
1/4 tsp smoked paprika
light sprinkle of cinnamon
1 cup frozen peas
1/2 cup chopped almonds
1/4 cup cilantro, chopped
juice of 1/2 a lemon

Directions
1. Chop scrubbed rutabagas into large chunks and place in food processor.  Pulse until rutabagas are about the size and shape of rice grains – this might take awhile, be patient.  When they’re mostly all broken down, take out any large chunks that are being too stubborn and save for soup or process by themselves.
2. Heat coconut oil in a large skillet over medium-high heat.  When oil is hot, add “riced” rutabaga and sea salt, stirring well.  Cook in the skillet for 10 minutes, stirring occasionally – a little bit of browning is a good thing {but not necessary}!
3. While rutabaga is cooking, whisk together coconut milk and spices in a small bowl.  When rutabaga is tender {try it and see how tender you like it}, add the coconut milk mixture to the skillet and combine well.
4. Add the frozen peas, stir well, and cook for a few minutes more.
5. Turn off the heat, and add almonds and cilantro; stir to combine, then squeeze half a lemon over the whole skillet, and stir again.

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Liz Flint-Somerville, Nutritional Consultant

Liz was a partner in Grub for 3 amazing years and helped author many of our most beloved recipes and posts. She is now dedicating her time to caring for her family, writing poetry, and continuing to cook delicious Real Foods.

8 Responses to “Rutabaga Rice”

  1. Barbra January 26, 2016 at 2:21 pm #

    Can’t wait to try these – tonight! I love my white mashed potatoes substitute: cauliflower. This sounds amazing. Thank you gals

  2. Kelsey January 28, 2016 at 2:13 pm #

    Had it last night and added saucy chick peas and avocado, great meal thanks!

  3. Lulu February 1, 2016 at 11:24 pm #

    WOW! Delicious, quick, and easy. I had some snow peas so that’s what I used. For your New England readers who only see the yellow rutabagas, do peel them-they come with quite a thick wax coating. My whole family loved this recipe. Thanks.

  4. Beth Hunt February 6, 2016 at 4:37 pm #

    I love rutabagas, but I find them difficult to cut now that I am older and have less hand strength. I worry that I will cut myself. Do you have any suggestions.?

    • Ryanna Battiste February 8, 2016 at 12:40 am #

      Hi Beth! Yes, a massive waxed rutabaga from the grocery store can be super tough to cut through. We buy our rutabagas when they are in season from our local co-op, and find locally grown organic ones to be much smaller and fresher, making them easier to cut! It may sound obvious, but also make sure your knife is good quality and regularly sharpened, dull knives make you work harder. I get mine professionally sharpened a few times per year and it makes a huge difference! I’m also wondering if you couldn’t bring the rutabaga up to a produce person at your grocery and ask that they at least chop it into quarters for you to get it started. It can’t hurt to ask! Good luck.

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