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Parsnip, spinach, artichoke & wild rice salad

Parsnip, spinach, artichoke and wild rice salad served in a large dish

Parsnip, spinach, artichoke & wild rice salad

Name: Parsnip, spinach, artichoke & wild rice salad
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 350g wild rice (use a mixture, or black rice works well); 200g parsnips (about 2 medium), peeled and cut into thin ribbons using a vegetable peeler; 8 tbsp olive oil; 2 tsp cumin seeds crushed; 2 lemons juiced; 2 tbsp Dijon mustard; 1 tsp dried oregano; 200g baby spinach chopped; 300g chargrilled artichokes in oil, drained and sliced; small bunch of mint leaves picked and finely chopped

Anna Glover

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Serves 8

Easy

Prep: 25 mins

Cook: 50 mins

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Enjoy this veggie wild rice salad with spinach, artichokes and parsnips as part of a Boxing Day buffet

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

350g wild rice

(use a mixture, or black rice works well)
200g parsnips

(about 2 medium), peeled and cut into thin ribbons using a vegetable peeler
8 tbsp olive oil
2 tsp cumin seeds

crushed
2 lemons

juiced
2 tbsp Dijon mustard
1 tsp dried oregano
200g baby spinach

chopped
300g chargrilled artichokes

in oil, drained and sliced
small bunch of mint

leaves picked and finely chopped

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Nutrition: Per serving

kcal327
fat14g
saturates2g
carbs38g
sugars2g
fibre7g
protein8g
salt1.4g

Method

step 1

Cook the rice following pack instructions, then drain. Heat the oven to 200C/180C fan/gas 6. Toss the parsnips with 2 tbsp oil and arrange on a large baking sheet lined with baking parchment in a single layer. Sprinkle with some seasoning and half the cumin seeds. Roast for 25-30 mins, stirring halfway through, until golden and crisp.
step 2

Whisk the lemon juice, mustard, remaining cumin seeds and the oregano together in a large bowl, then add the remaining oil, whisking continuously, until thick. Season well. Stir into the cooked rice.
step 3

Fold the spinach, artichokes and mint into the rice mixture, and season to taste. Scatter with the parsnip crisps to serve.

Recipe from Good Food Vegetarian Christmas, December 2020

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