Here is an easy, quick raw dish that requires no soaking, sprouting or dehydrating. The fresh crisp flavor of dill is complimented by tart, sweet cranberries and the bold onion flavor. The olive oil, salt and lemon make the minced parsnip tender and delicious. This is great tossed with spinach leaves as a salad, wrapped in grape leaves as dolmas, or on its own as a side dish. This recipe is included in the new book Rocking Body Raw Foods, a 14 day tour through raw cuisine. Enjoy!
2 cups minced parsnip
3 to 4 tablespoons olive oil
2 tablespoons fresh squeezed lemon juice
¾ cup dried cranberries?¼ cup fresh dill, chopped
¾ cup chopped green onions
1/3 cup pine nuts (optional)
¾ teaspoon salt
fresh cracked black pepper to taste
Mince parsnips in the food processor until the pieces resemble rice. Combine all ingredients in a mixing bowl. Stir to combine well. Let marinate to soften parsnip to a rice-like texture. You can roll this rice dish in grape leaves to form dolmas or fill butter lettuce cups for an easy and attractive dish. The Creamy Dill dressing make a great dip with either presentation.
Have you tried other raw rice dishes? Post in the comments below. Thanks!
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