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.