Lukewarm rice salad with roasted parsnip and puffed garlic

Name: lukewarm rice salad with roasted parsnip and puffed garlic
Total time: 20 min
Yield: 4
Ingredients: 200 gram yellow rice; 300 gram parsnip; 300 gram carrots; 4 tablespoon olive oil; 1 bulb garlic; 1 tablespoon lemon juice; 1 bunch curl parsley; 1 bunch basil; 25 gram pine nuts

Ingredients

200 gram yellow rice
300 gram parsnip
300 gram carrots
4 tablespoon olive oil
1 bulb garlic

1 tablespoon lemon juice
1 bunch curl parsley
1 bunch basil
25 gram pine nuts

Directions

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