Mexican Style Rice

Here is a basic raw side dish you can make and keep in the refrigerator for the rest of the week. This is especially good in the fall and winter as you can get fresh parships all over the northern hemisphere.

Mexican Style Rice

Ingredients:

• Parsnips (4 medium sized)
• Sun dried tomatoes (1 cup, soaked 2-6 hours)
• Onion (one half medium) (any kind)
• Pepper (one half red, orange or yellow)
• Garlic (4 cloves crushed)
• Cumin (heaping tbs)
• Chili Powder (tea spoon or less or more, its hot!)
• Salt (to taste)
• Water from Soaked sun dried tomatoes (quarter cup or less)
• Olive Oil (quarter of a cup or more)

Peel and cut the parsnips into thumb sized pieces of the same size. Place the parsnips in a food processor and pulse until the parsnips are the size of rice (practice). Cut the sun dried tomatoes into rather small pieces (M&M size). In a blender or food processor mix the onion, red pepper, garlic, cumin chili powder, salt, water and Olive Oil. Combine all ingredients in a bowl and stir until thoroughly mixed. Experiment with the amount of water and oil. Start with less and add more if it seems not all the parsnips are getting coated. This recipe takes a little practice to decide how much sun dried tomatoes, spices, oil etc you prefer. Do not be shy, coat that baby. This keeps for up to 5 days in a sealed container in the refrigerator. It is ready to sit beside any raw dish you make as your main meal. Salud!