Parsnip Rice

curry veg
Parsnip rice is a great substitution for regular rice and it doesn’t need to be heated since you will use it as a base for something piping hot. You can also use coriander root or carrots if you would like a more subtle taste.

Parsnip rice is a lower carb option compared to its rice counterpart. Regular rice has 23g of carbs and this has 11g net carbs per serving.

Best paired with Curry Marinated Vegetables and Coconut Curry Sauce.

 

From: Russell James, the Raw Chef

Parsnip Rice Recipe

By kimmy Published: May 28, 2014

  • Yield: 4 Servings
  • Prep: 10 mins

Calories: 149 | Fat: 10.3g | Protein: 3.1g | Carbs: 15.1g | Fibre: 4.2g | WW Points: 4

Ingredients

Instructions

  1. Pulse the parsnips and nuts in a food processor till rice like consistency.
  2. Heat oil in a frying pan and fry parsnip mixture.
  3. Add lemon juice, salt and miso and continue to fry till fragrant and light brown.
  4. Perfect as a base for a vegetable stir fry!
By | 2017-08-22T20:28:22+00:00 May 28th, 2014|Dinner, Recipes, Side Dishes, Vegan, Vegetarian|

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

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