This hearty risotto is made from wild rice cooked in a dehydrator that is then mixed in with a cashew based carbonara sauce. Coconut bacon is stirred in and is also sprinkled on top to emulate the pancetta used in traditional carbonara recipes. This is a great dinner option for nights when you are looking for something a bit more substantial!

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Raw Carbonara Risotto With Green Peas [Vegan, Gluten-Free, Raw]

Serves

4-5

Cooking Time

15

Ingredients

For the Risotto:

  • 1/2 pound wild rice
  • 1/2 cup green peas (fresh or frozen)
  • 1 cup coconut bacon, divided
  • Roughly chopped parsley, for garnish
  • Nutritional yeast, for garnish

For the Carbonara Sauce:

  • 1 1/4 cup cashews
  • 1/3 cup coconut bacon
  • 2 1/2 teaspoons nutritional yeast
  • 2 1/2 teaspoons apple cider vinegar
  • 1 tablespoon and 2 teaspoons olive oil
  • 3/4 teaspoon black salt
  • 1/4 teaspoon black pepper
  • 3/4 cup water or more as needed
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Preparation

To Bloom the Wild Rice:

  1. Score the wild rice for one full minute in the food processor. You have to continuously keep it running. When it's done, the wild rice should be covered in a black powder.
  2. Rinse the rice well under water until the water runs clear.
  3. Place it in a large mason jar or bowl. Pour in just enough water to cover all the rice and let it sit for 12-18 hours. It should expand up to 3 times in size.
  4. Start soaking the cashews for the carbonara sauce 2-4 hours before the rice is finished blooming.
  5. Once the rice is bloomed, rinse and drain. Transfer the wild rice into a large bowl.

To Make the Carbonara Risotto:

  1. Soak the cashews for 2-4 hours. Drain and rinse well.
  2. Add the ingredients for the carbonara sauce into the blender and blend until smooth. Add a bit of water to help if needed.
  3. Mix the carbonara into the wild rice, toss well until the cream evenly coats the rice. Add in peas and toss.
  4. If you own a dehydrator, line the tray with a mesh sheet and then a silicone sheet. Spread out the wild rice mixture thinly and dry it at 115°F for 2 hours.
  5. Mix in a half cup of coconut bacon right before serving.
  6. Top with more peas, rest of the bacon, chopped parsley, and a sprinkling of nutritional yeast.


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