Parsnip “Rice” with Fresh Thyme & Sage is a nutty, flavorful substitute to rice. Serve with your favorite protein and additional sides for a cozy fall dinner or a holiday meal.
Ever since cauliflower “rice” became a thing, I have been on board the train. And while I think cauli rice is delicious in cauliflower pizza crust or served in place of a bed of rice, I’ve gotta be honest. I really don’t care for cauliflower rice on its own.
Plain cauliflower rice does nothing for me. I think it has very little flavor, and whenever I try to properly season it, I end up with a soggy and mushy mess. I don’t know about you, but I am not a fan of mushy rice. Mashed cauliflower instead of mashed potatoes? Sure! But I am going to have to pass on mushy cauliflower rice.
And while I may be biased, I think parsnip rice makes cauliflower rice seem like the unpopular, dismal younger sibling of rice. In fact, if I could get everyone to think the way I think and taste the way I taste, I would make plain cauliflower rice go extinct. Should it stick around for pizza crust? You bet! But served alone as a side? No thank you. That is what parsnip rice is for!
sturdy (not mushy!)
has the texture of rice
is absolutely perfect for the fall and winter seasons and the holidays
4 large parsnips*
1-2 heaping TB of unrefined coconut oil
10 leaves of fresh sage, minced
5 sprigs of fresh thyme
1-inch piece of fresh ginger, grated
fine sea salt, to taste
freshly ground black pepper, to taste
*I highly recommend that you only use large parsnips. Small parsnips are very difficult to spiralize.
1. Start by washing, peeling, and spiralizing your parsnips.
2. Place the spiralized parsnips in a large food processor and pulse for 15 to 20 seconds, or until it resembles the look of rice. You will likely need to do this in several batches.
3. In a large skillet, heat coconut oil over medium-high heat. Once hot, lower to medium heat and add parsnip “rice.” Cover and saute for approximately 5 minutes. Stir frequently.
4. Turn the heat down to low. Add sage, thyme, sea salt, and black pepper. Stir until well-combined. Cook for an additional 10 minutes, stirring frequently. Adjust seasonings, as desired.
Have you ever made parsnip “rice?”
What is your favorite rice substitute?