Lemon Parsnip and Parsley Rice Pilaf
Quick prep: less than 15 minutes. Processing parsnips gives them a similar texture to rice. This dish also works well with cauliflower or jicama used in place of parsnip. This “rice” is especially good in nori rolls and wraps.
INGREDIENTS | SERVES 2–4
- 2 medium parsnips
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons parsley
- ½ teaspoon salt
Peel the parsnip and chop it into smaller chunks.
Pulse the parsnip and garlic in a food processor with the S blade until it has the consistency of rice.
Add the olive oil, lemon juice, parsley, and salt and pulse until well mixed.
PER SERVING:
Calories: 226 | Fat: 14 g | Protein: 2 g | Sodium: 597 mg | Fiber: 7 g
Rice
Rice is a food that is better consumed cooked, and it is a great food to eat if you are not 100 percent raw. Parsnip and cauliflower make the perfect substitute for rice because they have a similar taste and texture when processed in a food processor. Parsnip or cauliflower pilaf has many uses, including stuffing for nori rolls, as a bed for vegetables and curry sauce, and in standard rice and sprouted bean dishes.
