Cajun Buckwheat Rice Fries

Get ready to indulge in the irresistible crispiness of these flavorful fries that are simply made for dipping! Whether you opt for flavored ketchup with a Cajun kick or prefer the classic plain version, these fries are guaranteed to tantalize your taste buds. With buckwheat groats as the star grain, these fries offer gluten-free and soy-free potential, making them a delightful option for those with dietary restrictions. So, let’s dive into the recipe and savor the mouthwatering goodness of these Cajun Buckwheat Rice Fries.

YIELD: This recipe yields 4 servings

INGREDIENTS:

• 1/2 cup (90 g) dry buckwheat groats
• 1/2 cup (82 g) brown rice farina
• 1 tablespoon (8 g) nutritional yeast
• 1 1/2 tablespoons (12 g) Broth Powder (page 167)
• 1 teaspoon onion powder
• Generous 1/2 teaspoon garlic powder
• 1/2 teaspoon fine sea salt
• 2 cups (470 ml) water
• Nonstick cooking spray or oil spray

INSTRUCTIONS:

1. In a coffee grinder or miniblender, process the buckwheat groats in 4 batches of 2 tablespoons (23 g) each, pulsing to break them down into small bits without turning them into flour. This should take about 6 short-burst grinds. Transfer the processed buckwheat to a medium pot.
2. To the pot, add the brown rice farina, nutritional yeast, Broth Powder, Cajun seasoning (if desired), onion powder, garlic powder, and salt. Whisk the mixture with water and bring it to a gentle boil over medium-high heat, whisking constantly.
3. Lower the heat to a low simmer and continue cooking for 2 minutes, still whisking constantly. Cover the pot and cook for an additional 6 minutes, occasionally removing the lid to stir. Adjust the heat if necessary to prevent scorching.
4. As the mixture thickens, switch to using a rubber spatula when it becomes too thick for whisking. Keep cooking until the mixture reaches a very thick consistency, similar to dry mashed potatoes. This should take about 4 more minutes.
5. Spread the thickened mixture evenly in an 8-inch (20 cm) square baking pan coated with nonstick cooking spray, using an angled spatula. Allow it to cool at room temperature. Cover the pan with plastic wrap and chill the mixture for at least 2 hours or overnight.
6. Preheat the oven to 425°F (220°C, or gas mark 7). Lightly grease a large-rimmed baking sheet with nonstick cooking spray.
7. Remove the chilled mixture from the pan and cut it into four 4-inch (10 cm) squares. Then, cut each square into 5 or 6 fries, resulting in a total of 20 to 24 fries.
8. Lightly coat the fries with nonstick cooking spray and space them evenly on the prepared baking sheet.
9. Bake the fries for 15 minutes, then flip them. Continue baking for another 10 to 15 minutes, or until the fries are golden brown and crisp.
10. Serve these delectable Cajun Buckwheat Rice Fries with your favorite flavored or plain ketchup for a delightful dipping experience.

These scrumptious Cajun Buckwheat Rice Fries that are perfect as a snack or a side dish for any meal. Enjoy the bold flavors and the satisfying crunch of these fries, and feel free to customize the dipping sauce to your taste preference. Share the joy of these fries with friends and family, and witness how they become a delightful crowd-pleaser. Happy cooking and bon appétit!