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.

Serves 2-4

Ingredients

2 medium parsnips

1 clove garlic, minced

2 tablespoons olive oil

2 tablespoons lemon juice

2 tablespoons parsley

¹⁄₂ teaspoon salt

1. Peel the parsnip and chop it into smaller chunks.
2. Pulse the parsnip and garlic in a food processor with the S blade until it has the consistency of rice.
3. 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.