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You are here: Home / Entrées / Creamy Springtime Carnaroli Rice

Creamy Springtime Carnaroli Rice

April 8, 2015 By Kris Kelly

Spring is in full bloom here in San Diego and nothing tastes better than a light salad and beautifully crafted side dish.  Our Creamy Springtime Carnaroli Rice has been paired with fresh green peas, organic asparagus and a touch of fresh lemon zest, making this dish a standout spring meal.  Carnaroli rice is a short-grain rice with a high starch content typically used to make risotto, however, I also love this rice as a base for vegan sushi rolls or rice pudding.  

Creamy Springtime Carnaroli Rice

Creamy Springtime Carnaroli Rice

 

Our Carnaroli Rice comes from non-other than my favorite rice company – Lotus Foods.  

“More than a century of experience and passion for rice growing is in every bag of Carnaroli Rice produced by the Picco family of Cascina Belvedere in Italy’s premier rice-growing region. They farm organically and control every aspect of the production, assuring quality and taste in every grain.”

-Now that’s rice we can trust!Creamy Springtime Carnaroli RiceCreamy Springtime Carnaroli Rice

 

 

 

 

 

 

 

 

 

 

Creamy Springtime Carnaroli Rice
2015-04-08 11:01:39
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Base Rice
  1. 1/2 yellow onion, finely diced
  2. 1 tablespoon extra virgin olive oil
  3. 1 teaspoon sea salt
  4. 1 1/2 cups Lotus Foods Carnaroli rice
  5. 4 cups vegetable stock (homemade is nice, but feel free to use prepackaged - low sodium)
  6. 2 cups asparagus, roughly chopped
  7. 1 cup green peas
  8. sea salt and pepper to taste
Creamy Sauce
  1. 1 cup cashews, soaked at least 2 hours
  2. 1 1/2 tablespoons nutritional yeast flakes
  3. Juice of 1 fresh lemon
  4. 1/2 - 3/4 cup coconut water or vegetable broth
  5. 1/4 teaspoon sea salt
  6. Garnish: Zest of 1 lemon
Instructions
  1. Coat a large saucepan with olive oil and add finely diced onion. Sauté onions until translucent (about 3-5 mins.)
  2. Add rice and vegetable stock. Bring to a boil and reduce heat to simmer for about 20 mins. If needed, add more liquid. Rice should end up with a soft, creamy texture.
  3. Using a high-speed blender, add soaked cashews, nutritional yeast flakes, fresh lemon and 1/2 -3/4 cup liquid. Blend on high until creamy. Add more liquid if needed. Add sea salt to taste.
  4. Asparagus can either be roasted or lightly steamed. Add to cooked rice.
  5. Fresh or frozen peas work in this dish. I typically lightly steam them for 2-3 mins. before adding to my cooked rice.
  6. Toss cooked rice, cashew cream, asparagus and peas together until combined. Adjust seasonings as desired. (Sea salt & pepper)
  7. Garnish with fresh lemon zest.
  8. ENJOY!
Notes
  1. vegan, gluten-free, dairy-free, soy-free
  2. All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.
By Kris Kelly
https://goofyfootfoods.com/

 

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Filed Under: Entrées, gluten free, Recipe, Sides Tagged With: carnaroli-rice, creamy-springtime-carnaroli-rice, goofy-foot-foods, lotus-foods, vegan-recipes, vegan-risotto

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Hi! I’m Kris Kelly and welcome to my blog. Goofy Foot Foods was created to share my passion for plant-based and gluten-free recipe creation, vegan products, simple living, and my desire to make life a little easier for all of us. I love seeking, finding, and using the most nutritious and sustainable ingredients possible; giving you the energy needed to chase your passions. Thanks for coming along on my ride!
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