While you dig your fork into this fluffy bowl of “rice,” you won’t believe it’s not real rice. Made of spiralized carrots with leeks and bacon – it's quick, gluten-free, paleo-friendly and dairy-free. If you just bought a spiralizer and need new recipe ideas, look no further! Ali, from Inspiralized loved her spiralizer so much, she created a blog dedicated to spiralized vegetables. (By the way, this is my favorite spiralizer, Paderno Spiral Vegetable Slicer which you can buy on Amazon or Williams Sonoma) Please welcome her....
First off, ever since I started food blogging, I’ve been a fan of Skinnytaste. Now, I’m not just saying that because Gina kindly let me share a recipe here today. When you first start off as a healthy food blogger, you can’t help but discover Skinnytaste and immediately start drooling. Needless to say, she’s been an inspiration to me from the beginning. In June 2013, I started my food blog, Inspiralized. Inspiralized is a blog dedicated to cooking with spiralized vegetables. Yes, that’s right. All of my recipes use vegetable noodles! Imagine my happy surprise when I saw Gina’s Zoodles and Meatballs, her Asian Turkey Meatballs and Zoodles with Lime Sesame Dipping Sauce and her Zoodles with Lemon Garlic Shrimp. Somewhere along those lines, she mentioned that she was on a “zoodle kick.” Welcome to my world, Gina!
Carrot Rice Leek Risotto with Bacon
Servings: 1 • Size: • Old Points: 3 pts • Points+: 4 pts
Calories: 173 • Fat: 5 g • Carb: 22 g • Fiber: 4 g • Protein: 10 g • Sugar: 9 g
Sodium: 726 mg • Cholesterol: 0 g
- cooking spray
- 2 slices of center cut bacon
- 2 (175g) carrots, peeled, spiralized into noodles
- 1 tsp minced garlic
- 1/2 cup of sliced leeks
- 1/2 cup + 1 tbsp low-sodium vegetable broth
- 1 tbsp fresh lemon juice
- pepper, to taste
- 1 tsp freshly chopped parsley, to garnish
Place a medium skillet over medium heat. Coat the skillet with cooking spray and then add in the slices of bacon. Cook the bacon for about 5 minutes or until almost crispy. When done, remove the bacon with tongs or a slotted spatula and set aside on a paper-towel lined plate.
While the bacon is cooking, place your carrot noodles into a food processor. Pulse for 5-10 seconds or until the noodles turn into rice-like bits. Set aside. In the same skillet with the bacon grease, add in the garlic and leeks. Stir to cook for 1 minute and then add in 1 tbsp of the vegetable broth. Stir to combine and then add in the lemon juice and carrot "rice." Stir to combine again and season with pepper. Let cook for 1 minute and then add in the rest of the vegetable broth. Let reduce until the liquid is fully absorbed.
Taste the "rice." If the carrot is no longer crunchy, it's done. If not, cook covered for 3 more minutes. While the rice is reducing, dice your slices of bacon. Set aside. When the rice is done, fold in the diced bacon, stir to combine and then pour into a bowl. Top with parsley.