Vegetarian Brown Rice Salad With Parsnips and Whipped Ricotta

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. 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. 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. 3.

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

   8 min

4. 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. 5.

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

   5 min

6. 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. 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. 8.

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