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Recipe

Rice Parmesan

Delicious in its own right, this is also an excellent alternative to Almond Parmesan for the nut-allergic.

This is good eaten freshly made, but even better if refrigerated for 24 hours! Use this to make Chicken Parmesan, Gremolata or simply use as you would Parmesan cheese. Keeps refrigerated up to 1 month.

Tools

Ingredients

  • Blender or food processor

Ingredients

Ingredients

  • 1/2 cup Crunchy Rice Cereal (Enjoy Life), or cooked and cooled short grain brown rice or sushi rice
  • 2 tablespoons nutritional yeast flakes
  • 2 teaspoons chickpea miso
  • 2 teaspoons lemon juice
  • 1/4 teaspoon sea salt

Method

  1. Select airtight storage container with tight-fitting lid that can be refrigerated.
  2. In food processor or blender combine Nutty Rice Cereal and nutritional yeast flakes; blend until finely ground.
  3. Add chickpea miso, lemon juice, and sea salt; pulse or blend until well combined.
  4. Scrape down sides of processor bowl; blend again if needed.
  5. Pour into storage container.

Refrigerate up to 1 month (be sure to date the container). Servings: 1 cup. Prep Time: 10 minutes.

Variation

Any miso can be used to make this recipe. Chickpea miso is the only miso that is free of soy. There are several wheat-free miso’s on the market that can be used in equal replacement.