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February 6, 2010

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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