Cheezy Parsley Pecan Rice


CHEEZY PARSLEY PECAN RICE

The melted cheese binds the rice making a textural statement that’s reminiscent of chewing on a fatty, juicy piece of meat. The flavors are right where they’re supposed to be!

Makes 8 cups

CNAP ClipBoard: I used 8 oz. of cheese, which is 1 oz. per cup of rice yield. Double the cheese if you want a cheezier texture. Either way is good.

This rice needs to be eaten right after it’s cooked to fully enjoy the cheese and textures.


3 c. water

2 t. salt

2 T. Balsamic vinegar

3 c. long grain Canilla Parboiled rice, rinsed well till water runs clear – I used Goya brand


1 c. finely chopped fresh curly parsley – cut the tops off and the big stems – it takes a lot to make 1 cup

  • Substitute flat leaf if you can’t find curly, but curly works best.

8 oz. pkg. Daiya dairy free Classic Blend Cheddar and Mozzarella style – shreds – at room temperature

2 T. jarred mashed garlic – I used Christopher Ranch brand

2 t. dried basil

1/4 t. red cayenne pepper

1/2, 12 oz. jar red roasted peppers, drained well, then diced into 3/8 inch squares

zest of 1 orange

fresh grind black pepper as desired

1/2 c. pecan meal/crumbles

salt to taste – it needs a lot – taste as you go along


Prepare the parsley before cooking the rice, since we need to work quickly after that.

Combine water, salt and vinegar in large saucepan. Bring to boil.

Add rice, stir, return to boil, stir again.

Cover tightly, reduce heat to low and cook exactly 15 minutes.

Transfer cooked rice to extra-large bowl or pot.

Add parsley and shredded cheese. Using large spoon stir and scoop up and over till you can sense the cheese shreds softening up from the heat of the rice.

  • Do this immediately after removing from stove, so the shreds will melt.

Add mashed garlic. Smear it over the top of the rice with the back of the spoon, then stir it evenly throughout rice.

Add basil, red cayenne pepper, roasted peppers, orange zest and black pepper, stirring after each addition to evenly distribute.

Add pecan meal/crumbles. Stir till you can’t see them and you’re sure they are evenly dispersed.

  • If you don’t purchase the meal, then crumble your own by placing 2 cups pecan halves into food processor and processing till evenly mealy/crumbly. Measure out 1/2 cup for this recipe. Cover and store the rest in pantry.

Now salt all of it to taste, knowing it will take more than you think to make it tasty.

  • Most people don’t use much salt in their rice, because they use soy sauce as a topper or a salted veggie saute with a salted sauce.

Serve with brown gravy, marinara sauce, roasted pepper sauce, apple sauce, or molded on top of sauteed veggies.



APPLE CIDER SAUERKRAUT STUFFING


APPLE AND ORANGE THYME CRANBERRY SAUCE






Published by Sharon Lee Davies-Tight

Till now and forever © by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist. It's free to share with proper credit, not to own and/or share as your own. THINK HAPPY!

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