A saucy jicama ‘lamb’ pilaf with a medley of marinated veggies.
Jicama is such a good rice substitute. It has a sweet but fairly neutral flavour so it easily takes on whatever spice or sauce you decide to dress it with. To get the rice consistency I simply pulsed it in a food processor for a few seconds. Then I tossed it in a creamy tomato sauce.
I also marinated carrots, garlic, onion, and corn in Moroccan spices, fresh herbs, olive oil, orange juice, a bit of nama shoyu, and let it sit in a dehydrator for 1-2 hours. This made the flavours absorb and give the veg a stir-fried taste and mouth feel.
Instead of the meat I used marinated and dehydrated mushroom stems. They’re extremely meaty in both texture and taste so I use them a lot to imitate meat.
I gotta say, I was hesitant at first attempting to re-create a raw version of this middle eastern favourite but I’m very happy with how it turned out. Its an explosion of amazing flavours and it has that ‘comfort food’ feel to it. Yet its much better for you than the source of inspiration. And since the rice is replaced with jicama its much lower in calories but higher in fiber and vitamin C.