raw veg ‘rice’

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Rice can be a hassle to cook without it going ‘gluggy’. Finely grated raw veg only take a fraction of the time and end up lovely and fluffy every time. Plus it’s a really easy way to get more veg into your diet.

per person:
150-200g (5-7oz) vegetables

1. Grate veg finely using your food processor. Or a coarse microplane grater.

variations

veg – cauliflower is best here because of the more neutral flavour and rice-like colour. Broccoli, carrot or zucchini can also be used.

leftover potential?

OK. Will keep in the fridge for a week or so. I usually stir in a tablespoon of olive oil to help prevent oxidation and browning.

problem solving guide

hard to eat – it’s important to grate the veg finely, so you end up with tiny pieces about the size of a grain of rice.

bland – it’s meant to be used as an accompaniment to more fully flavoured dishes.

don’t have a food processor with a grater blade? – you can grate by hand but it can be hard work! The alternative is to super finely chop the veg using a sharp knife.