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Preheat oven to 425° Fahrenheit. Spray a cookie sheet with cooking oil spray; place parsnip cubes on tray. Drizzle with 2 teaspoons olive oil, as well as salt and black pepper to taste. Cook for 30 minutes, turning halfway through. Let cool; meanwhile, cook rice according to package directions, using 1 ½ cups vegetable broth and 2 teaspoons olive oil. While rice is cooking, sauté onion in ½ cup vegetable broth, over medium-high heat; stir occasionally. When onion begins to appear translucent, add green pepper and cook until almost all of the liquid is absorbed; remove from heat. Once parsnip cubes have cooled, mix with 1 Tablespoon vegetable broth; puree with a food processor. Place pureed mixture in a small bowl; using a metal fork, mix the puree with the rice until well combined, then mix in 1 Tablespoon vegetable broth. Combine parsnip-rice mixture with almond slices, onion-and-green-pepper mixture, and salt and black pepper to taste. Garnish with a favorite herb, such as thyme, if desired.