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Brown Rice and Raw Parsnip Salad Recipe

   
 

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     Brown Rice and Raw Parsnip Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
3/4 C short grain Brown Rice
3/4 C plus 3 T Olive Oil, divided
2 t salt plus more, divided
2 large Oranges, divided
1 1/2 lbs approximately abunch of Parsnips, peeled, cut into 1/4 inch coins
1 Garlic Clove, smashed
4 sprigs Rosemary
1/4 t cayenne pepper
1/2 C blanched Hazelnuts
 
1 1/2 C Whole Milk Ricotta
2 t White Wine Vinegar
1 t Honey
1/4 t freshly ground Black Pepper
2 heads Little Gem Lettuce or baby Romaine hearts, torn into bite size pieces (about 6 C)
1/2 C whole Parsley leaves

Instructions
Preheat oven to 450 degrees. Do not make this rice in a rice cooker because of its unusual water content. Mix rice with 1 T oil and a pinch of salt and 5 C water in a saucepan. Cover and bring to a boil, then reduce the heat to a simmer and cook until the rice is done, about 25 minutes. Drain then rinse with cool water; set aside.
Zest 1 orange and transfer zest to a small bowl; reserve the orange. Toss raw parsnips, garlic, rosemary, cayenne, 1/2 C oil, 1/2 t salt, and 1/4 t orange zest on a rimmed baking sheet. Roast, tossing once halfway through, until fork tender, about 20 minutes. Transfer to a plate.
Toast hazelnuts on rimmed baking sheet, tossing occasionally, until golden brown, 6 to 8 minutes. Let cool, then coarsely chop. Blend ricotta, 2 T oil, 1/2 t salt in a bowl and whisk or beat until smooth and fluffy about 2 minutes.
Peel the remaining orange. Slice into 1/4 inch rounds, then cut into half moons. Juice the zested reserved orange. Whisk vinegar, honey, pepper, 2 t orange zest, 3 T orange juice and remaining 1/4 C oil and 1 t salt in another bowl until smooth. Toss rice, parsnips mixture, lettuce, orange rounds, hazelnuts and parsley in bowl with vinegar mixture. Spread ricotta mixture on a platter and arrange salad over. Serve immediately
Serving Suggestions
Rice and parsnips can be prepared 2 days ahead; store in separate containers, cover and chill.


Originally Submitted
1/25/2017





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