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 nuts; 1/2 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.