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 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
- 2 cup parsnips fresh peeled
- 3 tbsp macadamia nuts
- 3 tbsp pine nuts
- 1 tbsp olive oil
- 1 tsp lemon juice
- 2 pinches salt
- 1 tbsp white miso
Instructions
- Pulse the parsnips and nuts in a food processor till rice like consistency.
- Heat oil in a frying pan and fry parsnip mixture.
- Add lemon juice, salt and miso and continue to fry till fragrant and light brown.
- Perfect as a base for a vegetable stir fry!
