Parsnip Rice

February 26, 2014

A single batch of this served me for 3 meals. The rice was equally good on each of the consequtive days, so I declare this a real time-saver. It was originally made to accompany a stir-raw, but it also partnered well with a salsa.

The recipe is adapted from Kris Carr’s ‘Crazy sexy kitchen’ which gives alternative roots to try, of which I would say the most neutral option is cauliflower.

Parsnip RiceIngredients
1 large parsnip, roughly chopped
1/3 cup pine nuts
1 T Udo’s oil (or other cold-pressed oil)
1/2 T sesame oil
Pinch of celtic seasalt
1 Indonesian long pepper, crushed
2 spring onions, finely sliced
1/2 inch of fresh turmeric, grated (optional)
1 T dried seaweed condiment (optional)



Method

  • Put parsnip pieces, pine nuts and long pepper into a food processor. Chop until rice-like
  • Put the mixture into a large bowl, adding the oils, spring onions, salt, and turmeric, if using. Toss to coat and distribute
  • Leave to sit for an hour before using. Sprinkle the seaweed over before serving

Keeps for 3 days in a sealed container in the fridge.

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