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

Parsnip, spinach, artichoke & wild rice salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal327
fat14g
saturates2g
carbs38g
sugars2g
fibre7g
protein8g
salt1.4g
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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

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.

Goes well with

Recipe from Good Food Vegetarian Christmas, December 2020

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