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Ingredients

• 1 cup carrots peeled and cut into 1/2-inch cubes
• 1 cup parsnips, peeled and cut into 1/2-inch cubes
• 1 cup Jerusalem artichokes, peeled and cut into 1/2-inch cubes
• 1 cup white turnips, peeled and cut into 1/2-inch cubes
• 1 cup rutabaga, peeled and cut into 1/2-inch cubes
• 4 shallots, peeled and cut into 1/4-inch slices
• 1 teaspoon fresh chopped rosemary
• 1/4 cup olive oil
• 2 cups cooked Basmati rice, or other cooked grain on hand
• 1/4 cup dried cranberries
• 1/4 cup pine nuts
• 14 cup chicken or vegetable stock
• 1/4 cup chopped parsley
• salt and freshly ground black pepper to taste

Description

Winter Roots Pilaf In Parchment With Basmati Rice, Pine Nuts And Dried Cranberries - The Huffington Post

Kitchen Daily