2 cups konjac rice
¾ cup frozen rhubarb – thawed – reserve juice
4 tsp olive oil
2 tsp coconut or apple cider vinegar
2 tsp soy seasoning
1 tsp swerve, or choice of sweetener
½ tsp cinnamon
¼ tsp cayenne pepper
½ tsp salt
½ tsp pepper
¼ cup diced scallions
½ cup fine diced celery
2 tsp fresh diced parsley
Measure out rhubarb and let thaw, reserve juice. Dice rhubarb set aside.
Rinse and drain konjac rice.
Fry rice in a skillet until rice is dry, remove from skillet set aside.
In skillet over medium heat add in oil, rhubarb, celery, and scallions sautéing until tender, now add konjac rice back into the pan.
Whisk together rhubarb juice, soy seasoning, vinegar, cinnamon, cayenne, swerve, salt, and pepper.
Pour over rice and heat through.
Plate and garnish with fresh parsley.