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Spanish Rutabaga Rice

3 cups shredded rutabaga
2 Tbsp. extra-virgin olive oil
1 clove garlic, crushed
¼ cup sun-dried tomato powder
1 green onion, thinly sliced
2 tomatoes, diced
1 tsp. sea salt
½ tsp. chili powder
¼ tsp. ground cumin
1 pkg. frozen organic corn
1 can sliced black olives
1 small can mild green chilies

Shred rutabaga using the shredding blade in the food processor. Remove the shredding blade and insert the S blade, and pulse quickly until shredded rutabaga becomes the size of grains of rice.

In a large mixing bowl, combine all remaining ingredients and toss gently to evenly distribute all the seasonings throughout the mixture. Enjoy!

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