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Steveandjackie
Lukewarm rice salad with roasted parsnip and puffed garlic
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Boil the rice and let it cool spread out.
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Meanwhile, season the parsnip and carrot with the oil, salt and pepper.
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Brush the cutting surfaces of the garlic with oil and lay down on a baking tray with the cut surface.
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Divide the vegetables around and roast in the oven in approximately 20 minutes until al dente and golden brown.
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Sprinkle the vegetables with the lemon juice and grill for another 5 minutes.
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Spoon the roasted vegetables, parsley and pine nuts through the rice.
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Nutrition
405Calories
Sodium0% DV0g
Fat23% DV15g
Protein16% DV8g
Carbs19% DV56g
Fiber0% DV0g
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