1 large parsnip, peeled and chopped
olive oil, as needed
salt and pepper, to taste
3 large handfuls mixed greens
1-1-1/2 cups cooked wild or brown rice (I use Really Wild Wild Rice from Zingerman's deli in Ann Arbor, MI)
dash Shoyu soy sauce
2 drops agave nectar
1. Preheat oven to 400 degrees F. Toss parsnip in a bowl with some olive oil, salt and pepper. Place on baking sheet.
2. Roast for approximately 30-35 minutes, or until they reach your preferred level of "doneness" (for me, until they are crispy on the outside, soft on the inside), tossing halfway through.
3. Meanwhile, saute the greens with a little olive oil until wilted. Toss the roasted parsnips and wild rice into the pan with the greens, and add soy sauce and agave nectar; mix together.
4. Add 1/2-1 cup of the mixture to wrap (depending on the size of your wrap), fold up and eat!!
You don't need too much agave nectar because the parsnips already add quite a bit of sweetness, but I like the agave nectar in this wrap; it gives it that little extra "something".
Source of recipe: I was cleaning out the fridge and cupboards, and needed a lunch for work the next day!