Artichoke, Leek and Mushroom Fried Parsnip Rice
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 3
- salt and pepper
- 2 cloves garlic
- juice from 1/2 lemon
- 8 oz mushrooms sliced
- 7 oz jar grilled marinated artichokes (i used mezzetta)
- 3 leeks, white and light green parts only halved then thinly sliced
- 4 medium-sized parsnips (1lb ) peeled, trimmed, then spiralized using thinnest noodle blade (look for the biggest, fattest parsnips you can find!)
- Carbohydrate 5.18519193544 g
- Cholesterol 0 mg
- Fat 0.229236311973333 g
- Fiber 1.88770288238945 g
- Protein 1.57066288525333 g
- Saturated Fat 0.0252156057626667 g
- Serving Size 1 1 Serving (85g)
- Sodium 346.273119438889 mg
- Sugar 3.29748905305055 g
- Trans Fat 0.106590257725333 g
- Calories 24 calories
Drain artichokes into a bowl, reserving the oil they’re marinated in. Roughly chop artichokes then set aside. Roughly chop the ends and leftover parts of parsnips after spiralizing then add to a food processor and pulse until roughly chopped. Add spiralized parsnips then pulse until noodles resemble rice and set aside. Heat 2 Tablespoons artichoke oil in a large, 12†skillet over heat that’s just a touch above medium. Add mushrooms and leeks, season with salt and pepper, then saute until the vegetables begin to caramelize and brown, 10 minutes. Add an additional 2 Tablespoons oil to the skillet then add parsnip rice, season with more salt and pepper, then saute until al dente, 5-6 minutes. Add chopped artichokes and garlic then saute for 30 seconds or until garlic is very fragrant. Add a squeeze of lemon juice, taste and adjust salt and pepper if necessary, then serve.
