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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