Welcome to my quick Moroccan Spiralizer Carrot Rice.
I have to admit that since as long as I can remember I have been addicted to carrots. My Grandad was very passionate about growing his own vegetables and had a lovely little allotment patch. He would grow carrots, lettuce, cabbage, potatoes and various fruits. I would sit there outside his shed and eat raw carrot after raw carrot. I absolutely loved them and I would leave after a day with him having had about 20 doses of my five a day.
Even now when I eat raw carrot I am back working at the allotment and enjoying the delicious tastes of home-grown goodness.
Fast forward twenty five years and after trying out Paleo and going back to the basics that the allotment offered me there is this urge to make low carb versions with fantastic fruit and vegetables. Today I wanted to show you how to use carrot to make rice. We all know about using cauliflower to make a cauliflower rice, but how many of us can say the same thing about carrots? Plus from a frugal point of view carrots are a lot cheaper than cauliflower and it is even quicker to prepare and cook.
Serve it up with a nice curry and you have a fantastic supper that the whole family can tuck into.Testing out the quick #Moroccan #spiralizer carrot rice @recipe_thisClick To Tweet
Welcome to my quick Moroccan Spiralizer Carrot Rice. I have to admit that since as long as I can remember I have been addicted to carrots.
Using your Spiralizer cut up your carrots into long stringy pieces.
In a wok add your garlic puree, carrots, olive oil and cook for five minutes on a medium heat.
Add your seasoning and cook for another 5 minutes.
Place into a biscuit cutter and serve.
If you are looking for a risotto add coconut milk to your rice after the first five minutes of cooking and then it will give you a lovely creamy texture.