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.
While the rice is cooking/cooling, combine the almonds, cilantro, lemon juice, olive oil, salt and pepper in the food processor.
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/