How To Make Sesame Parsnip & Wild Rice Tabbouleh
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup wild rice
- 2 parsnips, peeled and cut into small cubes
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 green onions, thinly sliced
- 2 tbsp sesame seeds, toasted
- Salt and pepper, to taste
Instructions
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Cook the wild rice according to package instructions. Drain and set aside.
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Preheat the oven to 400°F (200°C). Place the parsnip cubes on a baking sheet and toss with 1 tbsp sesame oil, salt, and pepper. Roast for 20-25 minutes, until golden brown and tender.
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In a small bowl, whisk together the remaining 1 tbsp sesame oil, soy sauce, and rice vinegar to make the dressing.
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In a large mixing bowl, combine the cooked wild rice, roasted parsnips, sliced green onions, and toasted sesame seeds.
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Pour the dressing over the rice mixture and toss to coat evenly. Season with salt and pepper to taste.
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Serve the sesame parsnip and wild rice tabbouleh chilled or at room temperature.
Nutrition
- Calories : 275kcal
- Total Fat : 11g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 339mg
- Total Carbohydrates : 39g
- Dietary Fiber : 5g
- Sugar : 2g
- Protein : 6g
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