Vegetarian Brown Rice Salad With Parsnips and Whipped Ricotta recipes

Vegetarian Brown Rice Salad With Parsnips and Whipped Ricotta recipes
15 Ingredients
  • 3/4 cup short-grain brown rice
  • 3/4 cup plus 3 tablespoons olive oil, divided
  • 2 teaspoons kosher salt, plus more, divided
  • 2 large oranges, divided
  • 1 bunch (about 1 1/2 pounds) parsnips, peeled, cut into 1/4" coins
  • 1 garlic clove, smashed
  • 4 sprigs rosemary
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup blanched hazelnuts
  • 1 1/2 cups whole-milk ricotta
  • 2 teaspoons white wine vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon freshly ground black pepper
  • 2 heads Little Gem lettuce or baby romaine hearts, torn into bite-size pieces (about 6 cups)
  • 1/2 cup whole parsley leaves
Nutrition
1039
52% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

115% 75

Saturated

80% 16

Trans

- 0

Monounsaturated

- 49

Polyunsaturated

- 8

Carbs

26% 79

Carbs (net)

- 64

Fiber

60% 15

Sugars

- 20

Sugars, added

- 1

Protein

40% 20

Cholesterol

16% 47

Sodium

44% 1047

Calcium

37% 373

Magnesium

39% 164

Potassium

29% 1342

Iron

27% 5

Zinc

32% 4

Phosphorus

65% 453

Vitamin A

29% 265

Vitamin C

103% 93

Thiamin (B1)

45% 1

Riboflavin (B2)

30% 0

Niacin (B3)

24% 4

Vitamin B6

47% 1

Folate equivalent (total)

60% 241

Folate (food)

- 241

Folic acid

- 0

Vitamin B12

13% 0

Vitamin D

1% 0

Vitamin E

85% 13

Vitamin K

215% 258
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