Parsnips with Pears and Wild Rice

From Foodland Ontario

Ingredients
•    2 lb (1 kg) Ontario Parsnips, peeled and cut in chunks
•    1/4 cup (50 mL) milk
•    1 tbsp (15 mL) butter
•    salt and pepper
•    1 cup (250 mL) cooked Ontario Wild Rice
•    2 cups (500 mL) thinly sliced pears
•    2 tbsp (25 mL) packed brown sugar
•    1/4 tsp (1 mL) nutmeg
Topping:
•    1/2 cup (125 mL) dry bread crumbs
•    2 tbsp (25 mL) packed brown sugar
•    2 tbsp (25 mL) butter, melted
•    1 tbsp (15 mL) chopped fresh parsley

Preparation

  1. In saucepan of boiling water, cook parsnips until tender; drain.
  2. Mash with milk, butter and salt and pepper to taste.
  3. Mix in wild rice. Spread half evenly in greased 8 cup (2 L) casserole.
  4. Toss pears with sugar and cinnamon; arrange on top. Cover with remaining parsnip mixture. (Casserole can be prepared to this point, covered and refrigerated overnight. Remove to room temperature 30 minutes before baking.)
  5. Topping: Combine bread crumbs, brown sugar and butter. Mix in parsley; sprinkle over casserole.
  6. Bake in 350°F (180°C) oven 35 to 40 minutes or until pears are fork-tender and parsnips heated through.
Posted on March 23, 2016 and filed under rice & grain.