Recipe Directions

Part 1: Rice Mixture
Ingredients
2 Parsnips, peeled, 2 tbsp pine nuts, 1/8 tsp salt, half small lemon, 1 tsp agave nectar
Place all ingredients in a food processor and process until parsnips are rice grain size. Set aside in a bowl. Make sure this bowl is big enough to mix the rest of the ingredients.
Part 2: Mushroom Marinade
Ingredients
6 pieces of Shitake Mushrooms, 1 tbsp of Nama Shoyu, 1 tbsp of sesame oil, 1 tsp of minced ginger, 1/2 tsp salt, half small lemon, 1 tsp agave nectar
Cut up Shitake Mushrooms into about 1/4 inch. Remove the stem of the mushroom before chopping. Place mushroom in a squared or bowl. Add all the ingredients and mix well. Make sure the mushroom is covered with the marinade very well. The mushroom will soften up and look like cooked mushrooms.
Part 3: Spicy Thai Sauce
Ingredients
1/2 cup sun dried tomatoes (soaked for about 2-3 hours), 1 medium jalapeno pepper (if you don’t like it too spicy – use only half), 5 leaves of basil leaves, 1 tsp chili pepper flakes, 1 clove of minced garlic, 1 tbsp of cilantro, 1 tsp sesame oil, 1-2 chopped green onions, 1 tsp curry powder, 1 tsp tumeric, 1/2 tsp white pepper, half small lemon, 1 tsp agave nectar, 1 tbsp nama shoyu, 2 tbsp saffron liquid (soak saffron for 30 mins until liquid turns orange color), then strain and keep liquid, 1 tsp minced lemon grass
Mix everything in blender and keep aside for assembly.
Part 4: Assembly
Ingredients (to your desired amount)
Basil leaves, chopped shallots, thawed frozen peas or fresh peas, brocolli florets, green onions (sliced diagonally), cilantro, green beans (sliced diagonally), tomatoes (chopped in big pieces).
The most important ingredients is a lot of loving feeling while making the dish.
In your rice bowl, mix in the spicy thai sauce and mix thoroughly. Let it stand for about 15 minutes. After letting the rice stand, add in the mushroom marinade. Mix thoroughly. Add all the rest of the assembly ingredients and mix. Serve with slices of cucumber and tomato to balance out the spicy flavor. Top fried rice with more cilantro or chopped basil. Enjoy!

Cheflandria's Thoughts

http://www.cheflandria.com
Who doesn’t love Thai food? It’s exotic, flavorful and it’s very savory. The balance of acid, pungent, sour, sweet and bitter all together makes this dish delicious. I’ve eaten the cooked version of Spicy Thai Basil Fried Rice many times and I never forget flavors I love. I’ve figured out a good recipe for raw rice and incorporated that technique in this fried rice recipe.
There are four parts in this dish. The rice mixture, mushroom marinade, spicy thai sauce and the assembly. I am breaking down the recipe in parts to make it easier to follow. This will make two servings.

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This is a fabulous recipe. I made it (from Cheflandria's ebook) for a raw potluck and everyone raved about it. I added some julienned carrot. This will easily become one of the dishes I make most. Thank you, Flandria!

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I just made this tonight. It was a little too sweet for me, but i'll give it another shot since the flavors and texture were both nice. I think i'll leave out the Agave alltogether next time - the parsnips are sweet enough on their own. Overall, i thought this was a nice recipe - and very nice looking! I made the rice and the sauce and left out the mushroom mix. I think next time i'll make it with the mushroom mix but maybe using green beans instead of mushrooms. I mixed my rice with scallions, bean sprouts, cilantro, cherry tomatoes... oh, and i added Mint leaves to the sauce since that's a huge part of Thai cuisine. I'm glad i added the bean sprouts because they broke up the sweetness of the dish. It was still spicy, but the sweet did come through... I had never had parsnips before - they taste just like carrots but they're not orange!

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This sounds great. I'm allergic to mushrooms, so i'll leave that entire part out when i make this. I think it will still taste fantastic! I just have to find some saffron...

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I'm wondering, Cheflandria... do you think Califlower would work as the rice instead of parsnips?
I'm also wondering how this would taste wrapped in Nori? Hmmmmm ;)

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I made this. Didn't have sesame oil (so I used olive) and substituted lime for lemon. Didn't have the ginger or agave (used raw honey), and I left the sun dried tomatoes out (by accident). My parsnips got over-processed and this STILL was killer and very good!! If I can do it, anyone can! Thanks Cheflandria

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Wow, this looks fantastic! Very impressive, and I can't wait to try it. Just remember to check your frozen items to be sure they have not been blanched prior to freezing.

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MMMmm Cheflandria - Your recipes make me want to dance all the way to the kitchen! Mixing the parsnip and pinenuts sounds inspired.

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How lovely; thank you:-)

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