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Fall Mexican Fried Rice

From Farm Where Life is Good

<p>A fall root addition to the Winter Mexican Fried Rice recipe I posted before. Want to use up the white rice from the night before? And the glut of tomatoes and peppers? Celery root is a fabulous addition.</p>
Source: My noggin' (Entered by Lara Rasmussen Anderson)
Serves: 2-4

1 onion, diced
1 celeriac root, peeled and diced
4 paste tomatoes, diced
2 sweet peppers, diced
1 Anaheim pepper, diced
1 cup vegetable broth
2 cup day-old cooked white/brown rice
1 bunch cilantro, rough-chopped
1 tsp ground cumin
1-2 cup Optional: protein of your choice (cubed tofu, "ripped" wheat meat)
1/2 lime, squeezed
1/2 cup Daiya cheddar-style cheeze shreds

Step by Step Instructions
  1. Sauté onion, celeriac, peppers, and tomato in skillet with 1Tbsp olive oil.
  2. Add broth and cover to steam veggies until celeriac is soft, approximately 5 min.
  3. Add rice and stir to heat evenly.
  4. Add cilantro and cumin (+/- protein); stir and fold to mix well and heat thru.
  5. Squeeze lime over rice, sprinkle Daiya cheese shreds over tope and cover for 5min.
  6. Stir to incorporate cheeze and lime, but not too much to make things mushy. Serve hot.