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Vegetarian Brown Rice Salad With Parsnips and Whipped Ricotta
EPICURIOUS15Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup brown rice (short-grain)
- 3/4 cup olive oil (divided)
- 2 tsp. kosher salt (plus more, divided)
- 2 oranges (large, divided)
- 1 1/2 lb. parsnips (peeled, cut into 1/4" coins)
- 1 garlic clove (smashed)
- 4 sprigs rosemary
- 1/4 tsp. cayenne pepper
- 1/2 cup blanched hazelnuts
- 1 1/2 cups whole milk ricotta
- 2 tsp. white wine vinegar
- 1 tsp. honey
- 1/4 tsp. freshly ground black pepper
- 2 heads little gem lettuce (or baby romaine hearts, torn into bite-size pieces, about 6 cups)
- 1/2 cup parsley leaves (whole)
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