Vegetarian Brown Rice Salad With Parsnips and Whipped Ricotta
Epicurious.com
Epicurious.com
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Ingredients

  • 3/4 cup short-grain brown rice
  • 3/4 cup plus 3 tablespoons olive oil, divided
  • 2 teaspoons kosher salt, plus more, divided
  • 2 large oranges, divided
  • 1 bunch (about 1 1/2 pounds) parsnips, peeled, cut into 1/4" coins
  • 1 garlic clove, smashed
  • 4 sprigs rosemary
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup blanched hazelnuts
  • 1 1/2 cups whole-milk ricotta
  • 2 teaspoons white wine vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon freshly ground black pepper
  • 2 heads Little Gem lettuce or baby romaine hearts, torn into bite-size pieces (about 6 cups)
  • 1/2 cup whole parsley leaves

Instructions

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