1. Heat the oil in a large pan over medium heat. Add the onion and garlic and cook for two
to three minutes while stirring.
2. Add the mushrooms and cook for five minutes, stirring frequently. Add the carrots and cook for another five minutes.
3. Add the ground beef and continue to cook for five to seven minutes, stirring frequently, until starting to brown.
4. Add the parsnip rice to the pan along with a splash of broth. Cook for a couple of minutes, stirring frequently, then add another large splash of the broth. Repeat this process until all of the broth has been added and the parsnips have softened quite a bit.
5. Season with salt and remove from the heat. Divide evenly between plates. Top with cilantro and enjoy!
Leftovers
Refrigerate in an airtight container for up to three days. Freeze for up to three months.
Serving Size
One serving is equal to approximately 1 1/4 cups.
Make it Vegan
Use crumbled tempeh instead of ground beef.
More Flavour
Add fresh or dried sage.
No Parsnips
Use cauliflower rice instead.