1. Electric Pressure Cooker - Ideal for pressure cooking, reducing cooking times significantly for creamy rice dishes.
2. High-Speed Blender - Essential for pureeing parsnips and root vegetables to create a smooth texture.
3. Chef's Knife - A versatile tool needed for chopping vegetables in the recipe.
4. Cutting Board - Needed alongside the chef's knife for safe and efficient ingredient preparation.
5. Strainer - Useful for straining rice or removing excess liquid from purees if necessary.
6. Medium-Sized Pot with Lid - For cooking the rice mixture on a stovetop before pressure cooking.
7. Mixing Bowls - Essential for mixing ingredients and preparing the final dish.
8. Roasting Pan - Useful if roasting root vegetables is part of the recipe process.
9. Sauté Pan with Lid - Perfect for sautéing onions or garlic to flavor the rice dish.
10. Food Processor (optional) - For additional texturing options when pureeing root vegetables, though not strictly necessary if a blender is available.
11. Measuring Cups and Spoons - To accurately measure ingredients for the recipe.
1 tablespoon vegetable oil
8 ounces parsnips, peeled, cut into 1/2-inch cubes
2 cups (or more) vegetable stock or vegetable broth
1 cup 1/4-inch cubes peeled carrots
1 cup 1/4-inch cubes peeled parsnips
1 cup 1/4-inch cubes peeled turnips
2 1/2 cups water
1 1/4 cups basmati rice
3/4 teaspoon coarse kosher salt
1 1/4 cups vegetable stock or vegetable broth
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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