Recipe for Whole Grain Island on a Parsnip Sea 
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Yield:
1 servings
Ingredients:
Amount Ingredient
PARSNIP PUREE ----------------
1 tsp Light olive oil with a dash of toasted sesame oil
1/2 lb Parsnips, peeled and cut into 1/2 inch diagonal slices
2 x 4 inch sprig Rosemary
1 pch freshly ground black pepper
2 cup Evaporated skimmed milk
1 pch powdered saffron
1 pch freshly ground sea salt
1/4 tsp Freshly ground white pepper
----------------- GRAINS ----------------
1 x 4 inch piece Rosemary
6 sprg fresh thyme
1 x Handful parsnip trimmings, (from above)
2 x Bayleaves
1 tsp Light olive oil with a dash of toasted sesame oil
3 x Cloves garlic, peeled and crushed
1/2 cup Wheat berries, soaked in water overnight, drained
1/2 cup Uncooked long grain brown rice
1/4 cup Uncooked wild rice
1/2 cup Pearl barley
1/2 cup Quinoa
2 cup Frozen peas, defrosted
1 tbl Freshly squeezed lemon juice
1/4 tsp Freshly ground sea salt
1/4 tsp Freshly ground white pepper
----------------- GARNISH ----------------
Sprinkle of cayenne pepper
Few threads of saffron
Freshly ground black pepper
Instructions:
Instructions: Pour at least 3 inches of water into a steamer pot and bring it to a boil.

Pour the oil into a large skillet over medium heat and fry the parsnip, rosemary and black pepper until the parsnips become lightly browned and caramelised, about 10 minutes. Discard the rosemary, transfer the parsnips into a steamer tray, place it atop the pot of boiling water , cover and steam for 30 minutes. Remove the tray of parsnips and set it aside to cool slightly. Refresh the steaming pot with water if needed for the grains.

While the parsnips are steaming, start the grains, make a seasoning bag with the rosemary, thyme, parsnip trimmings and bay leaf tied in a piece of cheesecloth. Pour the oil into a large stock pot on medium heat and fry the crushed garlic to release the oils for about 2 minutes. Pour in 6 cups of water, add the seasoning bag and bring to a boil. Stir in the quinoa and boil 2 minutes longer. Drain the grains, discarding the seasoning bag and liquid. Turn the grains out onto a steamer tray lined with cheesecloth, place atop a pot of boiling water, cover, and steam for 15 minutes.

Transfer the cooled parsnips to a food processor, add 1 1/2 cups of the evaporated milk and whiz for 3 minutes. The texture should be very light, with a silky mouth feel and the appearance of a whole cream mousse. Stir in the saffron, salt and white pepper. Reserve 4tbsps of the puree for garnish. Finish with the remaining 1/2 cup of evaporated milk for a more pourable puree.

Turn the steamed grains out into a mixing bowl. Toss together immediately with the peas, lemon juice, salt and white pepper.

Fill each serving bowl with equal amounts of the parsnip cream. Pack a small flan ring with the grains to mould and turn out on top of the parsnip cream. Garnish with a small dollop of the parsnip cream on top of each grain island and sprinkle with the cayenne pepper, saffron threads, black pepper and a sprig of rosemary. If you cant find a flan ring, spoon the grains into a cup or small bowl to mould.

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