Scented Rice with Parsley Root and Orange “Gremolata”

Preparation info

  • Serves


    as a side dish
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Prettily flecked with parsley greens and orange zest, and studded with parsley root dice, this highly aromatic pilaf can star in a vegetable meal or play a supporting role with grilled fish or poultry. A variation on Italian gremolata, a parsley-lemon-garlic seasoning best known for its part in osso buco, adds a final flavoring burst of fennel and caraway (both parsley relatives). Because parsley root may have either luxurious or sparse leaves, gauge the quantity you need by aiming at about 3 cups diced roots.