Curry Pineapple with Parsnip Rice

by Susan on May 23, 2011

One of my daughters and my favorite dinners when they were growing up was a brown rice curry dish with pineapple. I wanted to make this recipe 100% raw. Using parsnips for the rice and adding quite a few more veggies than the original had, I came up with a great raw food recipe for this dish. It is satisfying enough for lunch or dinner! I added in some mâche, one of my favorite spring greens and made a mâche dressing that was placed to the side of the dish.

Mâche also called Lamb’s Lettuce, is a wonderful spring green. Grown since the 17th century in France, mâche is starting to take it’s place amongst the beautiful array of lettuce now available to us. It actually has more iron than spinach, with sweet nutty flavor.

Curried Pineapple and Parsnips with Veggies

  • 2 cups parsnips, chopped fine in the food processor
  • 1 cup pineapple, diced
  • 1 cup carrots, chopped fine
  • 1 cup cucumber, diced
  • 1/2 cup scallions, sliced
  • 1/2 cup currants
  • 1/2 cup cashews
  • 2 teaspoons yellow curry powder
  • Himalayan salt and pepper to taste
  • 1 cup mâche

1. Stir all ingredients together.

Mache Dressing

  • 1 cup mâche
  • 2 tablespoons water
  • 2 tablespoons oil
  • Himalayan salt and pepper to taste

1. Place all ingredients in blender, blend until smooth. Serve to the side of the salad.

*Serves 2

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{ 26 comments… read them below or add one }

sweet road May 23, 2011 at 11:07 am

This recipe looks great! Though I am not a 100% raw eater, I like to experiment every now and then and I have looked into making raw rice. Supposedly you can “cook” or rehydrate rice by soaking it overnight… maybe you have heard of this? If so let me know the trick! I tried it twice using different kinds of rice and liquids for soaking but neither times were completely successful. I think it may depend on the rice though.


Susan May 23, 2011 at 11:20 am

I can’t see how you can actually make raw rice from real rice. Many people mistakenly have recipes for raw “wild rice” where they suggest “sprouting” it overnight. But it has to be heated at a very high heat to separate it from the husks. Personally, I don’t mess with raw rice unless I am grinding it into rice flour.


Lauren May 23, 2011 at 11:36 am

@Sweet Road:

Though wild rice isn’t raw, if you still don’t want to cook it, but sprout it instead, I really liked Judita Wignall’s method:

-3/4 cu wild rice into a 1 qt mason jar and fill to the top with filtered water
-secure lid and place in dehydrator for 12 – 24 hrs at 110F
-remove jar, pour rice through strainer and rinse well. And just store leftover rice in a water filled jar, changing the water daily to keep it fresh. And it should stay about a week.

Personally, it’s the only uncooked rice method I use now because it came out so great!


Susan May 23, 2011 at 12:36 pm

My point is what’s the point. If it has already seen very high heat, why soak it. There is no nutritional benefit as I can see from that method. I think a lot of people don’t realize that wild rice has undergoes very high heat blanching.


Maria @ Scandifoodie May 23, 2011 at 1:18 pm

I love this! Such vibrant colours and beautiful flavours. This dish sounds delicious!


Eco Mama May 23, 2011 at 2:54 pm

Great presentation with the colorful place setting. Love Mache!
Eco Mama


Cher May 23, 2011 at 3:45 pm

Susan another great hit, trying it for dinner tonite, thank you for continuing to produce rawsome recipes!!!


Faith May 23, 2011 at 4:50 pm

Thanks for this one Susan! I’m relieved to see you’re not calling for soaked real rice since I’ve never liked it when I’ve had it in raw recipes, seems like it’s too hard to chew! And I see your point about wild rice being parched already too….so I’m happy to see parsnips….also I don’t do well with raw zucchini so can’t do much with raw pasta recipes but the parsnip is giving me a new raw carb alternative.

I don’t have a food processor though, might try chopping it fine or grating the parsnip…any other suggestions?


Faith May 23, 2011 at 4:51 pm

ps I do have a mandoline someone recently gave me, haven’t used it yet, wonder if it could be used to make parsnip pasta/rice etc?


Roxanne May 23, 2011 at 7:53 pm

Susan, please clarify this for us. I thought that if one “sprouts” something…the nutritional benefit would be greater. What is your opinion on this “non-wild” rice that can actually be sprouted?,_sproutable_-_LRF_(24_oz)


Susan May 23, 2011 at 10:39 pm

Honestly? Yes, if you can sprout it (and I really mean sprout, not just soak) it would be more nutritional. But sprouted rice is quit bitter. Why not use something that would taste better? Apparently, it is difficult to digest even when sprouted.


Elena May 24, 2011 at 8:10 am

The color looks amazing, Susan! I never heard of mâche and will have to really check out what it is. :)


Mary Turtle May 24, 2011 at 12:18 pm

Another gorgeous presentation! You are a master! I love the little details such as the tiny bundle of Mache tied with twine. Also the drizzle of mache sauce around the salad. Wow!


Chris May 24, 2011 at 8:57 pm



ChocolateOrchid May 24, 2011 at 11:49 pm

This looks and sounds absolutely divine!


Anne-Laure May 26, 2011 at 1:59 pm

We had it for supper yesterday, and it’s really delicious. My 13 years old daughter even chose to have it in her lunchbox today, instead of a cheese sandwich !

Plus, we had the” blueberry peach chia pudding” for dessert. A great hit in the family !

A complete “Rawmazing” supper, so delicious, nobody complained (or even noticed) eating raw …

Thank you so much for sharing your inspiration.


Angie June 1, 2011 at 5:02 am

I’m making this tomorrow night for dinner, except I’ll be substituting the mache for a baby spinach & rocket as there is no mache to be found in Perth Australia 😛


dee July 29, 2011 at 12:34 pm

What is the product name of the mache you use?


dee July 29, 2011 at 12:39 pm

Please disregard the last post, I was typed on the wrong post.


Jane February 13, 2012 at 10:59 am

I had a pineapple to use, so I decided to make this for dinner. I had all of the ingredients except parsnips so I substituted butternut squash for the rice. I heated everything up in my dehydrator. It was delicious. Thank you so much for you recipes Susan!


Jeani March 10, 2012 at 5:04 pm

Mmmmm!! Like Jane, I used a butternut, because that was what I had. I also used spinach, for the same reason. I don’t believe I have ever seen mache, but I will look for it. Whether or not I find it, I will most certainly make this again, even if it is without the greens and the dressing. It is delicious!


Susannah Acworth April 25, 2012 at 3:38 pm

What is Mache? Please.


Susan April 25, 2012 at 4:16 pm

I write about it above. Cheers!


Laura June 7, 2012 at 5:57 pm

Delicious! I used lettuce in place of the mache and skipped the dressing and it’s still perfect.


Katherine August 18, 2012 at 1:27 pm

Yum, thank you for this recipe. I even forgot the pineapple and it still tasted great.


Amy November 10, 2012 at 12:04 pm

What kind of curry did you use? Wet or dry, powder or sauce, green, yellow, or red?


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