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Lukewarm rice salad with roasted parsnip and puffed garlic
 
 
4 ServingsPTM20 min

Lukewarm rice salad with roasted parsnip and puffed garlic


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Directions

  1. Preheat the oven to 200 ° C.
  2. Boil the rice and let it cool spread out.
  3. Meanwhile, season the parsnip and carrot with the oil, salt and pepper.
  4. Brush the cutting surfaces of the garlic with oil and lay down on a baking tray with the cut surface.
  5. Divide the vegetables around and roast in the oven in approximately 20 minutes until al dente and golden brown.
  6. Sprinkle the vegetables with the lemon juice and grill for another 5 minutes.
  7. Spoon the roasted vegetables, parsley and pine nuts through the rice.


Nutrition

405Calories
Sodium0% DV0g
Fat23% DV15g
Protein16% DV8g
Carbs19% DV56g
Fiber0% DV0g

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