Carrot Rice Pilaf
I love this carrot rice pilaf for lunch or dinner and it is so easy to make.
Ingredients
- 1 1/2 cup cooked brown rice
- 1 1/2 cup raw cashews or walnuts ground
- 2 cups carrots, grated
- 1 small onion, finely chopped
- 1/3 cup celery, chopped
- 2 tsp fresh ginger, grated
- 2 tsp lemon juice
- 4 tbsp fresh parsley, chopped
- 2 tbsp chiaseed mixed in 1/2 cup water allowed to gel
- 1 tsp sea salt
Directions
- Grind nuts in a food processor.
- Place nuts and all other ingredients in a bowl and mix well.
- Spoon into a casserole dish and bake 350F for 30 minutes
- Serve with a steamed greens or a side salad
Original Recipe by Shirley Plant
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About Shirley
I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.
Shirley's Cookbooks
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A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.
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Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.
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