Vegan Creamy Rice with Parsnips, Onion, and Pepper

This side dish is one of the best easy recipes. The Creamy Rice with Parsnip, Onion & Pepper is so easy and simple.

 

Helpful kitchen tools:

Chef's knife

Nonstick baking sheet

Oil mister

Rice cooker

 

Ingredients:

  • 2 medium parsnips, peeled and cubed
  • 1 Tablespoon + 1 teaspoon olive oil, divided
  • 1 cup long-grain brown Basmati rice
  • 2 cups + 2 Tablespoons low-sodium vegetable broth, divided
  • 1 medium onion, coarsely chopped
  • 1 medium green bell pepper, coarsely chopped
  • 3 heaping Tablespoons blanched almond slices, crumbled
  • Black pepper, to taste
  • Salt, to taste

 

Directions:

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.

 

This side dish is one of the best easy recipes. The Creamy Rice with Parsnip, Onion & Pepper is so easy and simple.

 

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Amy Gorin is a Registered Dietitian Nutritionist, media personality, and writer in the NYC area.