Celery Root Mexican Rice

Celery root is a interesting vegetable that can take on different forms. I’ve used it successfully as a potato substitute but it can also replace rice. Prepare the celery root but peeling it and adding it to a food processor. You want the pieces to be similar to the size of rice.

To make the “rice” taste like Mexican rice, add 1/2 can tomato paste, 1 tsp cumin, 1/2 tsp garlic powder, 2 tbsp instant vegetable stock and 3 tbsp olive oil.

Mix the ingredients well and place it on a baking pan. Bake in a 350 degree oven for 30 minutes or until the rice is toasted. It may take longer if you have a thicker layer of celery root.

The rice is ready when it takes on a deeper red colour and is dry enough for the pieces to be separate. Enjoy with your favourite dishes!


  • 1 celery root
  • 1/2 can tomato paste
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 2 tbsp instant vegetable stock
  • 3 tbsp olive oil

If you liked this recipe, try out our other ones.

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