Raw Food Recipes

Curried Swede Risotto

This is a wonderful way to use raw swede (rutabaga) as rice. The sweetness of the orange juice and raisins is perfect with the bitterness of the chicory (endive).

Raw food recipe of curried swede risotto on a brown place and wooden background

You may well of used, or at least heard of cauliflower rice and parsnip rice. In this recipe we’ll be using swede (rutabaga) as a rice. Not only is it something a little different to use as rice, but rutabaga has some powerful health benefits too.

I just love the flavours in this dish! The sweetness of the orange juice and raisins, with the curry powder, set against the bitterness of the chicory (endive), is fantastic.

Feel free to use whichever curry powder you like best. This recipe will work well with a mild spice curry powder as well as something spicier.

Spearmint is preferred over peppermint, since it’s used more traditionally with Indian flavours.

This is a really superb lunch dish, since the chicory (endive) will stay crispy right throughout the morning in a sealed container in the fridge no problem.

If you also want to mix up your cooked and raw foods a little, bake up a sweet potato the night before. Cut the sweet potato down the middle in the morning and fill it with the risotto. Pop it in a lunch box and put it in the fridge for a hugely nutritious and satisfying lunch.

How to Make Curried Swede Risotto

We have of course provided the full recipe below for you to print off and keep. Here’s an overview of the steps…

Red and green chicory (endive) leaves with small romaine leaves — A mix of red and green chicory (endive) along with some baby gem lettuce is great for this curried swede risotto recipe.

Mint leaves being rolled up on a bamboo chopping board, ready to be cut — Easiest way to cut mint leaves: stack them and then roll them up before running your knife through them.

Mint chiffonade being handled on a bamboo chopping board — Once they’re cut you’ll have a lovely mint chiffonade.

Leeks being washed in a stream of water in a sink — Make sure to wash your leeks properly; run water in between each layer.

Leeks being cut finely on a bamboo chopping board — To cut your leek thin, run the knife through the stacked up pieces.

Leeks that have been finely chopped on a bamboo chopping board — This is what you’ll end up with.

Curried swede risotto ingredients in a silver bowl — Assemble all of your ingredients in a bowl, ready for the sauce.

1 cup of soaked cashews going into a Vitamix jug — Cashews are perfect for this sauce, since they’re so creamy when blended with liquid.

Swede rice in a nut milk bag in a silver bowl — Once you’ve ground your swede in a food processor, place it in a nut milk bag to be squeezed.

Excess liquid being squeezed out of swede rice in a nut milk bag, over a silver bowl — This will remove any excess liquid, which will give you a much nicer, fluffier swede rice.

Curried cashew mixture being added to the rest of the swede risotto ingredients in a silver bowl — Once you have your sauce blended, add it to your other ingredients in the bowl.

Rate This Recipe

4.57 from 16 votes

Curried Swede Risotto

This is a wonderful way to use raw swede (rutabaga) as rice. The sweetness of the orange juice and raisins is perfect with the bitterness of the chicory (endive).

Servings4

Nutrition (For one serving)

Calories: 396kcalCarbohydrates: 46gProtein: 11gFat: 22gSaturated Fat: 4gSodium: 73mgPotassium: 1478mgFiber: 12gSugar: 10gVitamin A: 5748IUVitamin C: 59mgCalcium: 190mgIron: 6mg

Ingredients

US Customary - Metric

Risotto

1 swede (rutabaga)
1 cup cashews (soaked 20 minutes)
1/2 cup orange juice
2 tsp curry powder
1 clove garlic
1 inch ginger
1 tsp nutritional yeast
1 tbsp mint
5 chives
1/4 leek
1/2 cup raisins (soaked for 15 minutes)

Chicory Salad

1 red chicory
1 green chicory
1 little gem lettuce
2 tbsp olive oil
2 tsp lemon juice
Pinch salt

Instructions

Peel the swede (rutabaga) and cut it into chunks around 1" wide.
Whizz up the swede pieces in a food processor until they break down to look rice-like.
Transfer them to a nut milk bag in a bowl and squeeze out any excess liquid. Discard the liquid and put the rice in a clean bowl.
Blend up the cashews, orange juice, curry powder, garlic, ginger and nutritional yeast in a high-speed blender until smooth. Add to the swede.
Finely dice the mint, chives and leek and stir into bowl, along with the raisins.
Serve with chicory salad