Nutty Green Parsnip Rice
 
Prep time
Cook time
Total time
 
Serves: 4 side dish servings
Ingredients
  • 4-5 medium-large parsnips, peeled and chopped
  • 2 Tbsp ghee (substitute: coconut oil)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ cup almonds
  • 1 bunch cilantro
  • 1 Tbsp lemon juice (about ½ lemon)
  • ¼ cup extra virgin olive oil
  • ½ tsp + 1 pinch sea salt
  • optional: fresh ground black pepper, to taste
Directions
  1. First, make the parsnip rice. Shred the parsnips by putting them through the shredding attachment on the food processor, then using the S-blade to pulse them into rice-like pieces. Heat up a large skillet over medium heat with 2 Tbsp cooking fat. When it’s melted, add the riced parsnips and season them with garlic powder, onion powder, and a pinch of sea salt. Sauté until softened but not mushy, about 5-8 minutes. Then remove from the heat to cool slightly.
  2. While the rice is cooking/cooling, combine the almonds, cilantro, lemon juice, olive oil, salt and pepper in the food processor.
  3. Once the rice is semi-cooled (about room temperature), fold the green sauce into the rice so it’s evenly distributed. Season to taste with salt and pepper.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/nutty-green-parsnip-rice/