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Raw Vegan Carbonara Risotto with Green Peas

March 29, 2016 By admin 2 Comments

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raw vegan carbonara risotto with green peas blender, food processor, dehydrator (optional)
Rice is my bread and butter but wild rice is one of my favorite ingredients in raw cooking. I always keep some in my pantry. This raw vegan carbonara risotto with green peas is a variation of my raw vegan Zughetti alla Carbonara recipe I posted previously. It’s just a carbonara flavored wild rice risotto. The rice and the carbonara cream sauce makes it hearty and satiating. It’s a great dinner option when you want something a little more substantial for dinner. 

To make this recipe, you need to prep the wild rice by soaking or blooming it. But let me quickly touch on wild rice in case you aren’t familiar with it. Though wild rice is named “rice”, it is a water-grass seed, not a grain. It is packed with protein, anti-oxidants, vitamins and minerals, and has a nutty flavor. For raw cooking, you prepare the rice by “scoring” and then blooming it (soaking), which results in a nice al dente texture. Check out how to bloom the wild rice here. I recommend starting to soak the cashews for the carbonara sauce 2-4 hours before you are finished soaking the wild rice, so that it will be ready to go all at once. When the wild rice and cashews are done soaking, drain and rinse well. Transfer the wild rice into a bowl. You will also need coconut bacon for this recipe. If you don’t have some pre-made, prepare the coconut bacon a day ahead with the wild rice prep. Here’s the coconut bacon recipe.

Blend up the ingredients for the carbonara sauce in the blender. Pour the sauce all over the wild rice.

raw vegan carbonara risotto with green peas
Mix it up well and add in the green peas. Toss well. If you own a dehydrator and would like to warm it up, you can lay out the rice on the dehydrator tray lined with a silicone sheet, and stick it in the dehydrator for a couple of hours on 115℉ (46℃).

raw vegan carbonara risotto with green peas
Mix in half of the coconut bacon right before serving so it remains crunchy.

raw vegan carbonara risotto with green peas
Top it with some more green peas, coconut bacon, chopped parsley, and finish it off with a sprinkling of nutritional yeast. 

raw vegan carbonara risotto with green peas
Voila! Super hearty raw carbonara risotto ready to be eaten! Enjoy!

Raw Vegan Carbonara Risotto with Green Peas
 
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Prep time
18 hours
Cook time
15 mins
Total time
18 hours 15 mins
 
Author: Mariko Sakata
Cuisine: raw food, raw vegan, gluten-free
Serves: 4-5
Ingredients
  • ½ bag of 1lb bag wild rice
  • ½ cup green peas (fresh or frozen)
  • ½ cup coconut bacon to mix in the wild rice
  • ½ cup coconut bacon for garnish
  • Some roughly chopped parsley for garnish
  • Some nutritional yeast for garnish

Carbonara sauce
  • 1¼ cups cashews
  • ⅓ cup coconut bacon
  • 2½ teaspoons nutritional yeast
  • 2½ teaspoons apple cider vinegar
  • 1 Tablespoon + 2 teaspoons olive oil
  • ¾ teaspoon black salt
  • ¼ teaspoon black pepper
  • ¾ cup water or more as you need
Instructions
Chef Ito's technique for blooming wild rice:
  1. Score the wild rice for one full minute in the food processor. You have to continuously keep it running, so no pulsing here. FYI, it can be quite loud so I usually get out of the kitchen while it's scoring. When it's done, make sure the wild rice is covered with black powder. If it's not, it's a sign it's not scored enough so keep it running a little longer.
  2. Rinse the wild rice well under water until the water turns clear.
  3. Place it into a large mason jar like the half gallon size, or a very large bowl. Pour in enough water to soak and cover it. Let it sit for 12-18 hours. Caution: Make sure the jar or bowl you use has enough room for the rice to expand 2.5 - 3 times.
  4. Start soaking the cashews for the carbonara sauce 2-4 hours before you are finished blooming the rice, so that everything is ready to go when the wild rice is ready.
  5. Once the rice is bloomed, rinse and drain. Transfer the wild rice into a large bowl.

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. If you are using a Vitamix, use the tamper to make the sauce nice and smooth. If you are using a normal blender and having a hard time getting it smooth, add a little bit of water at a time until it blends into a smooth cream. You only want to use the minimum amount of water to make it smooth and no more.
  3. Mix the carbonara sauce into the wild rice, and toss well until the sauce evenly coats all the rice. Add the green peas and toss well.
  4. If you own a dehydrator, line the tray with a mesh sheet, then a silicone sheet. Spread out the wild rice mixture thinly and evenly and dry it at 115℉ (46℃) for 2 hours.
  5. Mix in half of the coconut bacon right before serving.
  6. Top it with some more green peas, rest of the coconut bacon, chopped parsley, and finish it off with a sprinkling of nutritional yeast.
  7. Serve immediately.
Notes
If you don't have the coconut bacon pre-made, prepare it a day ahead with the wild rice prep.

Store in an air-tight container in the refrigerator. Keeps for 4 days.
3.4.3177

Filed Under: Dehydrator, Entrée, Recipes

Previous Post: « Raw Vegan Mapled Orange and Grapefruit
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Reader Interactions

Comments

  1. Fabiana Hartmann

    July 16, 2020 at 1:03 am

    Hello, dear!
    This carbonara sauce is different from the zughetti carbonara sauce… Ingredients are the same, but in different proportions… is it because one is zuchinni and the other is wild rice?

    Reply
    • admin

      July 17, 2020 at 5:20 am

      Hi Fabiana,

      Thank you for your comment.
      Yes, exactly! I needed to adjust it to suit the 2 different mediums, as it takes flavors differently:)

      Reply

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

Ying and Yang☯️ My utmost respect to Stacey A Ying and Yang☯️ 
My utmost respect to Stacey Abrams. The word “inspirational” does not quite cut it.
Testing a couple of vegan cheeses🌱🧀 We’ll Testing a couple of vegan cheeses🌱🧀 We’ll see how they turn out🧐
Hope everyone had a lovely holiday season😊

新しいヴィーガンチーズを研究中✨さて仕上がりはどうなるかな?

ヴィーガンチーズのオンラインオンデマンドクラスにご興味のある方はプロフィールのリンクからどうぞ🙇🏻‍♀️
Getting ready to cook some gluten free 100% buckwh Getting ready to cook some gluten free 100% buckwheat soba for New Year’s Eve🍜 It’s a Japanese tradition to eat soba on New Year’s Eve for good fortune and longevity for the coming new year. Probably one of my favorite traditions, because it gives me another excuse to eat noodles🍜💕 I’ll have my bowl of soba to wish everyone good fortune and longevity🙏🏼✨
Happy New Year’s Eve! 

アメリカはまだ大晦日なので、年越しこれから年越し蕎麦を🍜少し自宅から遠い日系マーケットに行く機会がコロナで今年激減したので、大事にとっておいた十割蕎麦を年越し蕎麦に✨

日本の皆様、明けましておめでとうございます🎍2020年はコロナで未曾有の一年で、日本にも一時帰国できませんでしたが、その分オンラインクラスやオンデマンドクラスを通して皆様にお会いでき、又お陰様で増版、台湾語と韓国語版も出版され、実りも大変多い一年でした。昨年は大変お世話になりました。本年も何卒宜しくお願い申し上げます🙇🏻‍♀️
Uplifting a gloomy Monday with this plate of raw v Uplifting a gloomy Monday with this plate of raw vegan cheddar cheese🌱🧀 Hope everyone in LA us staying dry🌧

ロサンゼルスには珍しく今日は一日中雨🌧熟成していた太陽のようなローフードヴィーガンチェダーチーズをおやつに気分転換🌱🧀
Enjoying some post Christmas treats and probably g Enjoying some post Christmas treats and probably going to pass out from sugar crash🎄😝

クリスマスツリーのライスクリスピートリーツ(スピルリナ入り)🎄来年は抹茶味で緑色にしたいけれど、夫が抹茶味あまり好きではないので、レシピ2倍でプレーンと両方作らないといけないかな?
Merry Christmas everyone💚 I made some minty ric Merry Christmas everyone💚 I made some minty rice crispy treats this year, and this may very well become one of our yearly tradition🎄Tastes like crunchy York peppermint patties💕 Hope everyone is having a wonderful Christmas✨

ミント味のライスクリスピートリーツ💚ライスクリスピートリーツは幼少の頃にニューヨークで出来立てを食べて以来大好きなお菓子ですが、高カロリーなので特別な日にしか作りません😅今年はミント味にアレンジしてみたら、これまた美味し過ぎて毎年恒例になりそうです✨
When we decorated our tree earlier this week, we w When we decorated our tree earlier this week, we were a bit short on ornaments, but we were able to get extras just in time🎄✨ Listening to Mariah, my QUEEN and tree trimming now❄️ Merry Christmas and happy holidays everone✨

クリスマスツリーの飾りが先日少し足りなかったので、オーダーした追加の飾りがギリギリイブの今日届きました❄️毎年恒例のマライヤ・キャリーやマイケル・ブーブレを聴きながらツリーの飾り付け🎄皆様素敵なクリスマスをお過ごしください✨
Testing out my Waring blender for vegan cheese mak Testing out my Waring blender for vegan cheese making😊 Not gonna lie, it’s no Vitamix, but it does a good job👍🏼

最近お気に入りの普通のミキサーで試しにヴィーガンチーズ作り🌱🧀勿論バイタミックスには負けますが、なかなかの出来👌🏼
The homemade ornaments we made yesterday worked ou The homemade ornaments we made yesterday worked out great on our newly delivered white Christmas tree🎄Orion’s ornament hanging above my husband’s favorite ornament from his childhood, a vintage snoopy ornament circa 1981. I love the look of this vintage Hallmark panorama ball ornament. I may need to add some more from eBay. Happy holidays everyone❄️

昨日作った手作りオーナメントを白いクリスマスツリーに飾り付け🎄夫の幼少の頃のお気に入りのスヌーピーオーナメントと一緒に❄️1981年の物でヴィンテージのホールマークのオーナメントなんですが、中がダイオラマになっていて、ストーリー性があって面白いんです✨これから毎年一つ、他のバージョンを足していこうと思います😊
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