Parsnip Rice

This Parsnip Rice is delicious in all sorts of contexts – personally I can eat it off the spoon – but it’s especially great for making grain-free sushi:  simply use it in place of rice.


 

In a food processor, pulse 250g raw parsnip, and to it add 1tbsp apple cider vinegar – although cyder vinegar, which is easier to find and cheaper, is fine;   2 tsps miso paste – I like Tesco’s own, but experiment;  1/4 cup pine nuts1/2 tsp salt,  himalayan or otherwise;  and 1tbsp rapeseed oil, or your preferred oil.

Pulse again.  Enjoy.

I adapted this from a recipe by  the very wonderful Russell James, The Raw Chef.

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