If you’re looking at these pictures and thinking, “Why is she posting a rice dish on her spiralizing blog?” that means I’m doing my “job.”
Spiralizing is amazing on so many levels (check out my reasons for why everyone should spiralize), but it’s most amazing when it tricks people’s eyes into thinking they’re looking at “regular” pasta and rice.
This celeriac rice tastes just like a spiced Moroccan pilaf. Really, it’s uncanny. When I uploaded the photos after making the recipe, they kinda made me fall in love with spiralizing all over again.
Moroccan spices are lovely, but they can sometimes be overpowering. With celeriac rice, its refreshing celery taste marries well with the intense Moroccan flavors and creates the perfect balance.
This dish has everything – sweet apricots, toasted pine nuts and savory shallots. Every bite has a kick of flavor, a subtle sweetness and a refreshing tang.
Plus, who doesn’t love kabobs? Kabobs aren’t just for summertime and grilling – they’re easy to make and pop in the oven. If you’re using wooden skewers, soak them for at least 30 minutes – 1 hour prior to using them, to ensure they don’t, you know, burst into flames in the oven. If you’re using a metal skewer, don’t worry – you can go straight to the oven!
There’s something exciting about eating kabobs with rice – they’re fun to eat. These chicken kabobs are “build your own.” I built each one slightly different, as you’ll see here before I popped them in the oven:
At the end, I sprinkled a little feta on top because Lu was eating it and it added a nice saltiness that complemented the chicken and tomatoes. It’s completely optional, as listed in the ingredients – I just wanted to give you the idea. Plus, mo fetta mo betta!
If you’re a vegetarian, try using sliced portobello mushrooms on the kabobs, tofu or try adding some quinoa to the rice for more protein. I hope my recipes inspire you to create your own customized meals!
This dish is truly Inspiralized – a global classic made healthy and light, by way of the spiralizer. If you’ve never made spiralized rice, check out this page to learn how to make it!
Don’t forget – ALOHA is giving away one lucky Inspiralized reader a 7-day supply of their chocolate and green protein powders! Open to US addresses only, giveaway ends January 21, 2015 at 11:59pm EST. Good luck!
If you're looking at these pictures and thinking, "Why is she posting a rice dish on her spiralizing blog?" that means I'm doing my "job."
Spiralizing is amazing on so many levels (check out my reasons for why everyone should spiralize), but it's most amazing when it tricks people's eyes into...
30 minPrep Time
15 minCook Time
45 minTotal Time
1/2 tablespoon extra virgin olive oil
1.5 large shallots, peeled, minced
1 large garlic clove, minced
1 tablespoon pine nuts
1 large celeriac (or two medium), peeled, Blade C
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon paprika
1/3 cup diced dried apricots
salt and pepper, to taste
1/3 cup low-sodium chicken broth
2 tablespoons freshly chopped parsley
¼ cup crumbled feta, to garnish (optional)
For the kabobs:
1 teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon paprika
pinch of ground cinnamon
pinch of ground ginger
¼ teaspoon cayenne pepper
salt and pepper, to taste
1 large chicken breast, cut into 1” cubes (about 1 pound)
½ tablespoon extra virgin olive oil
2 teaspoons lemon juice
1 large bell pepper (any color)
1 medium red onion
1 dozen cherry tomatoes
If you’re using wooden skewers, make sure you soak them for at least 30 minutes – 1 hour to avoid burning in the oven. If you’re using a metal skewer, you can skip this step.
Preheat the oven to 425 degrees. Place the kabob spices (cumin, coriander, paprika, cinnamon, ginger, cayenne) into a large bowl and mix together. Add in the chicken, olive oil and lemon juice and season with the salt and pepper. Toss to mix thoroughly. Let marinate in the refrigerator for 20 minutes.
While chicken marinates, place the celeriac noodles into a food processor and pulse until rice-like. Set aside. Then, chop the onion and bell peppers into 1” pieces.
Once the chicken is marinated, skewer the marinated chicken, bell peppers, onion sand tomatoes as you prefer (in any order.) You should be able to make 6 skewers, with 2-3 pieces of chicken per skewer.
Arrange the skewers on a large nonstick baking sheet in a single layer and bake until chicken is just cooked through and vegetables are tender, about 10 minutes.
Meanwhile, place a large skillet over medium heat and add in the oil. Add the shallot and cook for 1-2 minutes until translucent and fragrant. Add the garlic and pine nuts and cook, stirring frequently, until the nuts are lightly toasted, slightly golden brown. Add in the celeriac rice and stir in the spices and apricots and mix well. Season with salt and pepper, pour in the chicken broth, cover and cook for 5-7 minutes or until celeriac reaches a rice-like consistency and is no longer crunchy, uncovering the skillet to stir occasionally.
Stir in the parsley and divide into three plates, topping each plate each with 2 kabobs.
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Inspiralized started out of a pure passion for eating healthy and helping others. When Ali Maffucci, discovered the spiralizer, she quickly learned how easily it could be used to make creative, delicious and nutritious meals