Trinity
12-19-2006, 05:42 PM
Hey Everyone!!
Just thought I'd share my new rice find, it's Sun Choke or Jerusalem Artichoke. It can be used as rice in the same way as parsnip(too sweet for me) and cauliflour(no one likes it when I eat it:):)). If you want it a little softer, just add some pine nuts or let it sit out with some salt and oil for an hour or so after you've grated it. I used mine for Stuffed Grape Leaves and they are smashing even my mom and my daughter like them!!.
Grape Leaves Stuffing:
11/2C. Sun Choke ground in to ricey pieces
1 handful of Sun Drried Tomatoes
11/2 lemon zest and juice
1 big bunch of fresh mint
salt, pepper
3 garlic cloves
dry ginger
nutmeg
cinnamon
1T Miso
1CPumpkin seeds
chili powder
1/3C rasins
Put in Food Processor. Fill grape leaves and dehydrate gor 4 hrs. to warm
Just thought I'd share my new rice find, it's Sun Choke or Jerusalem Artichoke. It can be used as rice in the same way as parsnip(too sweet for me) and cauliflour(no one likes it when I eat it:):)). If you want it a little softer, just add some pine nuts or let it sit out with some salt and oil for an hour or so after you've grated it. I used mine for Stuffed Grape Leaves and they are smashing even my mom and my daughter like them!!.
Grape Leaves Stuffing:
11/2C. Sun Choke ground in to ricey pieces
1 handful of Sun Drried Tomatoes
11/2 lemon zest and juice
1 big bunch of fresh mint
salt, pepper
3 garlic cloves
dry ginger
nutmeg
cinnamon
1T Miso
1CPumpkin seeds
chili powder
1/3C rasins
Put in Food Processor. Fill grape leaves and dehydrate gor 4 hrs. to warm