New Orleans Beans and Rice

Some advanced preparation is required to sprout the lentils and soak the sun-dried tomatoes. The result is a spicy entrée reminiscent of New Orleans or Creole cuisine. Jicama or cauliflower are good substitutions for the parsnips.

Serves 2

Ingredients

¹⁄₄ cup sun-dried tomatoes, soaked

2 tablespoons onion

1 clove garlic

2 tablespoons lemon juice

2 teaspoons miso

1¹⁄₂ teaspoons fresh jalapeño pepper

¹⁄₄ cup red bell peppers

¹⁄₄ cup celery

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon black pepper

1 teaspoon thyme

1 cup parsnips, peeled and chopped

¹⁄₂ teaspoon salt

1 cup sprouted lentils

1. To prepare the sauce, blend together the sun-dried tomato, onion, garlic, 1  tablespoon lemon juice, miso, jalapeño, red bell pepper, celery, salt, black pepper, and thyme. Add just enough sun-dried tomato soak water to create a thick sauce.
2. Process the parsnips with ¹⁄₂ teaspoon salt and 1 tablespoon lemon juice in a food processor with the S blade. Using the pulse function, process them just enough to make the mixture look like rice.
3. Make a bed of parsnip rice on a plate. Pour the sauce on top of the parsnip rice, and sprinkle the sprouted lentils on top.

Per Serving

Calories: 133

Fat: 1 g

Protein: 6 g

Sodium: 844 mg

Fiber: 5 g

Parsnips

Parsnips are nutritious root vegetables that are delicious raw. They are good substitutions for starchy foods like rice, pasta noodles, and mashed potatoes. They are in the same family as carrots and are a good source of complex carbohydrates, fiber, potassium, and beta-carotene.