Raw 'paella'
photo by Neomia
- Ready In:
- 20mins
- Ingredients:
- 20
- Serves:
-
2
ingredients
-
Saffron Dressing
- 1 pinch saffron
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon agave syrup or 1 teaspoon honey
- 1 dash sea salt
-
Marinated Mushrooms
- 1⁄2 cup oysters (I use shitake) or 1/2 cup other mushroom (I use shitake)
- 1⁄2 cup water
- 1⁄4 cup rice wine vinegar (apple cider would work too)
- 2 tablespoons nama shoyu or 2 tablespoons soy sauce
- 1 tablespoon dulse flakes
- 1 teaspoon paprika
-
Paella Rice
- 1 1⁄2 cups turnips, chopped
- 1⁄3 cup pine nuts
- 1⁄4 cup bell pepper
- 2 tablespoons onions
- 1 teaspoon garlic
- 2 small tomatoes, chopped
- 1⁄2 cup fresh peas
- 1⁄4 cup parsley
- 1⁄4 cup sun-dried tomato, soaked well chopped
directions
- For the dressing - soak a large pinch of saffron in the lemon juice for 20mins. Then whisk in the remaining ingredients.
- While the saffron is soaking, marinate the the mushrooms.
- Pulse turnips, pine nuts, bell peppers, onion, and garlic in food processor until grainy rice-like consistency.
- Stir in tomatoes, peas, parsley and saffron dressing.
- Top with drained marinated mushrooms, sliced green olives, additional finely chopped parsley and a dusting of paprika.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I really liked this, and so did my toddler! I didn't even have dulse flakes, so it will be interesting to see how it is when I try it again. I also used all zukes for the turnips, since I had several on hand. I made one poor choice, which was using smoked paprika (I know, probably not considered raw) because I like it and thought it would "go", but it almost completely overpowered the saffron. However, I tossed several more mushrooms into the marinade to use the next day in a salad, and that was a great decision! I look forward to making this again.
RECIPE SUBMITTED BY
I'm originally from New Zealand, but have been living the last 4 years in Asia. I like to say that I'm "eating" my way around the world!
I'm really enjoying being part of Zaar - there are so many interesting and talented members & I'm learning so much! Thank you to everyone who spends time posting great recipes & making them available!!! o(^o^)o