How to Make Raw Parsnip Rice

This raw parsnip rice can be used to accompany so many raw dishes, but is really awesome in raw vegan sushi (link to that below the video) which can form a main meal, or in smaller portions, a really beautiful starter.

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How to Make Raw Parsnip Rice

This parsnip rice is easy to make and goes well with other raw main dishes.


  • 8 oz parsnip peeled and chopped into chunks
  • 1/4 cup pistachios
  • 2 tsp black sesame seeds
  • 1 tbsp rice wine or apple cider vinegar
  • 2 tsp light miso
  • 1/2 tsp salt


  • If you’re using a more watery vegetable like jicama or sweet potato, pulse the chunks in the food processor until rice-like, then squeeze it out through a nut milk bag or sieve. If you are using a drier vegetable like cauliflower or parsnip, there’s no need to squeeze any excess liquid out.
  • Add the remaining ingredients to the food processor and pulse again until combined.
  • Serve immediately, or will keep in the fridge for up to 3 days.


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Russell James

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April 25th, 2014

11 thoughts on “How to Make Raw Parsnip Rice”

  1. Hello! Any recommendations where in London you can find Jicama? I’ve been looking for it for ages as I really want to incorporate it into my diet.

    Many thanks

    • I’ve never been able to find it either ๐Ÿ™ You can use mooli instead, with a little salt to get rid of some of the water to make it less peppery.

  2. You’re the man Russ. Now you’ve given me more ideas – let me know what you think if you have time: why not take something like soaked buckwheat (overnight it makes this really thick nice gel if you get the water ratio right. Same idea of germinated wheat or any other grain that can be processed – the inside of the kernel is soft and gooey and sticks well like rice; healthy and nutritious too . If you process it coarsely to break the kernel but soft enough to make a mix something might come out that is fairly neutral like rice or flavored in the case of buckwheat.

    I’ll def try your recipe and I’ll probably try some of what I said.


    • Hey Andrei, I like the way you think ๐Ÿ™‚ I’m not sure the buckwheat would work out, as I’m not a fan of that purple starch residue, but if you try it, let me know how you go.

  3. Hey Russell,

    Great recipes and very inspiring…

    One question, some recipes like the raw parsnip rice say to use a food processor, others say to use a vitamix blender. However is it possible to make this recipe without a food processor, using a vitamix instead or is it to powerful and won’t give the desired consistency?
    I ask because am buying a vitamix, but don’t have a food processor and don’t want to spend out on both.
    Your thoughts would be appreciated with regard to making your recipes with just the vitamix.
    Many thanks,

    • Hey Jon, it’s a good question ๐Ÿ™‚

      The best way to think about the difference is in the consistency. Vitamix will blend things smooth, and food processor will grind things with some texture. So generally a Vitamix will be good for things with a higher liquid content.

      For this rice, the mixture is quite dry and it needs to be able to move around the blade to get the right consistency.

      The caveat to this is if you want to grind a small amount of something dry like flax seeds. You can do that in Vitamix, because they are small and a small amount in the VM will still be able to move around and grind down evenly.

      Hope that helps!

    • Great recipe just tried it using cauliflower and my vitamix. I put cauliflower in vita and covered with water, pulsed on lowest setting for a few seconds and beautiful rice like appearance. Strained cauliflower to get rid of water then used vita to mix a combination of pinenuts and pistachios. Combined rest of ingredients.


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