Oh my doodle, I could have probably eaten this whole recipe in one sitting. I snuck a bite of real rice about a year ago, and I have to say…. no thank you. It’s just plain ol’ starch. Jazz it up with some spices and herbs, maybe a little dash of MSG and eat it to the tune of your favorite 1997 Zataran’s commercial, and I can see the appeal. But plain white rice (which I see popping up all ova Instagram) – BLAH!
That’s my opinion on something no one cares about. My husband ate a yummy looking rice mixture with similar spices at the Whole Foods hot bar in Atlanta this weekend, so I wanted to make an AIP version. Turns out, I couldn’t use 90% of the spices in the dish, so I said F-it, and used what we can on AIP. I cannot have turmeric, but if you can, then you can add 1/2 tsp to this dish. It will make you and everything else near you bright yellow though. I wonder if I could dye my doodle yellow using au naturel turmeric mixed with water? Don’t know WHY I would want to do that, but something tells me I’d get a real kick out of it.
Atlanta was BEAUTIFUL. I had no idea – I have only seen it on RHOA (Real Housewives of Atlanta) circa NeNe and Kim (are they still on the show?), so I thought I was signing up to get my butt whooped by a hyperactive woman outside a fancy Mexican restaurant. My memories of that episode may be blurry, but I believe that was the main itinerary of each show.
Atlanta has pretty rolling hills, old buildings, well maintained parks (wadup, Piedmont!?), and lots of hippie stuff that I like – I bought some handmade coconut oil soap and met a shopowner who told me that my wide hips are caused by a poor relationship with my father. Favorite moment. But really a store or business only needs to have 2 qualifications to make me fall in love: a jingly bell on the door handle and a strong reek of eucalyptus incense.
Moroccan Spiced Rice
Makes 4 servings | Prep time 10 minutes | Cook time 10 minutes
2 cups cubed Japanese yam*
2 cups cubed sweet potato*
½ cup raisins, soaked in hot water for 5 minutes, drained
1/3 cup finely shredded unsweetened coconut
¼ tsp ground mace
½ tsp cinnamon
1 tsp dried oregano
1/8 tsp ground cloves
¼ tsp granulated garlic
¼ tsp sea salt
¼ cup finely shredded basil
1 tsp lemon juice
½ tsp apple cider vinegar
1 T coconut oil
*Or 4 cups of a combination of your choice of root vegetables
- Place yam and sweet potato in a food processor and pulse until finely chopped into rice-sized pieces. Set aside.
- In a large skillet, heat coconut on medium heat for 2-3 minutes, stirring frequently, until golden brown. Watch carefully – coconut can burn quickly. Set aside.
- In same skillet, heat coconut oil over medium-high heat. Add chopped root vegetables, mace, cinnamon, garlic, oregano, cloves, and salt and stir well to coat the vegetables.
- Spread mixture so the entire bottom of the pan is covered and do not disturb for at least 2 minutes, until the vegetables begin to brown. Stir and let cook another 2-3 minutes until the vegetables are an al dente texture – neither crunchy nor mushy.
- Stir in the toasted coconut, raisins, fresh basil, lemon juice, and ACV, and salt lightly once more. Serve warm.