Quick keto “Rice” Without Cauliflower
Quick Keto “Rice” Without Cauliflower
This recipe is designed to teach everyone how to make quick keto rice substitute without cauliflower
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Servings: 3 cups
Ingredients
- 1 1/2 lbs whole jicama
- 1 TBS coconut oil or oil of choice
- salt to taste
- pepper to taste
- onion powder to taste can be substituted for seasonings of choice
- garlic powder to taste can be substituted for seasonings of choice
- 6 oz frozen mixed vegetables of choice, optional more or less according to taste
- add ins of choice, optional
Instructions
- Thoroughly wash and peel the jicama. Cut jicama into small chinks. Place jicama in small amounts into the chute of a large food processor fitted with a shredding blade. Repeat until all the jicama is shredded. Process the jicama into rice size pieces Place the shredded jicama into a mesh strainer and press out as much excess moisture as possible
- Place press in a thin layer jicama onto a lined paper plate. Cover with another paper towel and press firmly to remove excess moisture. Repeat until all the jicama is pressed and on the lined paper plate. Cover with another paper towel. Set aside for about 5 minutes to continue to absorb any excess moisture
- While the jicama is absorbing. Preheat the oil in a large skillet for about 5 minutes over medium heat or until it is hot. Add the shredded jicama. Stir to lightly coat the jicama with oil. Add the salt, pepper, onion powder and garlic powder or seasonings of choice Stir to evenly distribute the seasonings. Cooke
- Add the mixed vegetables and stir to distribute the vegetables. Cook another 5 minutes or until the vegetables are heated through. Remove from the heat. Allow to cool slightly. Scoop desired amount onto a plate. Serve warm. Store leftovers in an airtight container in the refrigerator up to 1 week