Raw Parsnip Rice (with Garden Chickpea Fritters and Tzatziki)

Garden  Chickpea Fritters and Tzatziki accompanied Parsnip Rice by Russell James, from issue 18 of News From The Kitchen.

I can't say they're my all-time favorite, but definitely tasty. I think these would make a better appetizer than main course because the flavor is pretty intense. W insists they tasted like "crab fritters" and threw a sprinkle of "Old Bay" on a couple of them. (I didn't say a word!).


Note: When you store fritters in fridge, the firm outer layer gets soft again, so pop them in the Dehydrator for 30-60 min at 110 degrees to get them firm.

Parsnip Rice
Ingredients:

1 1/2 cups peeled fresh parsnips
1 Tbsp macadamia nuts
1 Tbsp pine nuts
1T olive oil
1 tsp agave nectar (optional)
1tsp lemon juice
1 pinch sea salt, to taste
1Tbsp light miso
2-3 green onions, finely chopped

Directions:
Pulse all ingredients except green onions in the food processor until rice-like. Transfer to a bowl and mix in green onions. Serve.

Yields: about 1 cup

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