Ginger and Lime Carrot Rice
3 large carrots, peeled
1 teaspoon honey
1/2 teaspoon fresh ginger, grated
1 clove garlic, minced
2 tablespoons coconut aminos
1/2 lime, juiced
2 tablespoons broth (vegetable or chicken)
- Combine all ingredients except for carrots in a small bowl.
- If you have a spiralizer, peel carrots and spirals with the smallest blade setting. Pulse noodles in the food processor until it forms small bits, about the size of a grain of rice. If you do not have a spiralizer, cut the peeled carrots into small rounds and pulse in the food processor until you have the consistency of rice.
- Pour liquid into medium frying pan and add bits of carrots. Cook over low heat for about 15 minutes, or until carrots have softened. Serve under Paleo Ginger Chicken Stir Fry