Vegetarian Brown Rice Salad With Parsnips and Whipped Ricotta

A hearty vegetarian salad combining nutty brown rice with roasted parsnips, whipped ricotta, and citrus. Topped with hazelnuts and fresh herbs, this colorful dish offers a perfect balance of textures and flavors.

6 servings

1 hr 10 min

Published October 4, 2025

Ingredients

•¾ cup short-grain brown rice
•¾ cup olive oil
•2 teaspoons kosher salt
•2 whole oranges
•1½ pounds parsnips
•1 clove garlic
•4 sprigs rosemary
•¼ teaspoon cayenne pepper
•½ cup blanched hazelnuts
•1½ cups whole-milk ricotta
•2 teaspoons white wine vinegar
•1 teaspoon honey
•¼ teaspoon freshly ground black pepper
•2 heads Little Gem lettuce
•½ cup parsley leaves

Cooking Instructions

1.
Arrange a rack in center of oven; preheat to 450°F. Mix rice, 1 Tbsp. oil, a pinch of salt, and 5 cups water in a medium heavy saucepan. Cover and bring to a boil, then reduce to a simmer and cook until rice is al dente, about 25 minutes. Drain, then rinse with cool water; set aside.
25 min
2.
Meanwhile, zest 1 orange and transfer zest to a small bowl; reserve orange. Toss parsnips, garlic, rosemary, cayenne, 1/2 cup oil, 1/2 tsp. salt, and 1/4 tsp. orange zest on a rimmed baking sheet. Roast, tossing once halfway through, until fork-tender, about 20 minutes. Transfer to a plate.
20 min
3.
Toast hazelnuts on rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes. Let cool, then coarsely chop.
8 min
4.
Blend ricotta, 2 Tbsp. oil, and 1/2 tsp. salt in the bowl of a stand mixer fitted with the whisk attachment (or use a whisk) until smooth and fluffy, about 2 minutes.
2 min
5.
Peel remaining orange. Slice into 1/4" rounds, then cut into half moons.
5 min
6.
Juice reserved orange. Whisk vinegar, honey, pepper, 2 tsp. orange zest, 3 Tbsp. orange juice, and remaining 1/4 cup oil and 1 tsp. salt in another large bowl until smooth.
5 min
7.
Toss rice, parsnips mixture, lettuce, orange rounds, hazelnuts, and parsley in bowl with vinegar mixture. Spread ricotta mixture on a platter and arrange salad over. Serve immediately.
5 min
8.
Rice and parsnips can be prepared 2 days ahead; store in separate containers, cover, and chill.

Ingredients

•¾ cup short-grain brown rice

•¾ cup olive oil

•2 teaspoons kosher salt

•2 whole oranges

•1½ pounds parsnips

•1 clove garlic

•4 sprigs rosemary

•¼ teaspoon cayenne pepper

•½ cup blanched hazelnuts

•1½ cups whole-milk ricotta

•2 teaspoons white wine vinegar

•1 teaspoon honey

•¼ teaspoon freshly ground black pepper

•2 heads Little Gem lettuce

•½ cup parsley leaves

Cooking Instructions

Arrange a rack in center of oven; preheat to 450°F. Mix rice, 1 Tbsp. oil, a pinch of salt, and 5 cups water in a medium heavy saucepan. Cover and bring to a boil, then reduce to a simmer and cook until rice is al dente, about 25 minutes. Drain, then rinse with cool water; set aside.

25 min

Meanwhile, zest 1 orange and transfer zest to a small bowl; reserve orange. Toss parsnips, garlic, rosemary, cayenne, 1/2 cup oil, 1/2 tsp. salt, and 1/4 tsp. orange zest on a rimmed baking sheet. Roast, tossing once halfway through, until fork-tender, about 20 minutes. Transfer to a plate.

20 min

Toast hazelnuts on rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes. Let cool, then coarsely chop.

8 min

Blend ricotta, 2 Tbsp. oil, and 1/2 tsp. salt in the bowl of a stand mixer fitted with the whisk attachment (or use a whisk) until smooth and fluffy, about 2 minutes.

2 min

Peel remaining orange. Slice into 1/4" rounds, then cut into half moons.

5 min

Juice reserved orange. Whisk vinegar, honey, pepper, 2 tsp. orange zest, 3 Tbsp. orange juice, and remaining 1/4 cup oil and 1 tsp. salt in another large bowl until smooth.

5 min

Toss rice, parsnips mixture, lettuce, orange rounds, hazelnuts, and parsley in bowl with vinegar mixture. Spread ricotta mixture on a platter and arrange salad over. Serve immediately.

5 min

Rice and parsnips can be prepared 2 days ahead; store in separate containers, cover, and chill.