Spicy Parsnip Rice

This is from Chef Sabali's recipe with a few changes.

• 4 - 6 fresh parsnips
• 1/2 lime
• 1/4 cup of chopped cilantro
• 2 - 3 garlic cloves (minced)
• 2 tbsp of chopped mixed peppers
(jalapeno and sweet peppers)
• 1/2 cup grape tomatoes, sliced in half
• 1/8 of a sweet onion (minced or cubed)
• endive leaves, to place rice into (optional)

Thoroughly clean parsnips and remove all skin. Using a food processor, mince down parsnips by pulsing  down until small pieces, that should resemble something like rice. Remove and place parsnip rice into a bowl.  Add lime.  Add all the remaining vegetables and mix well.  Fold over a few times to ensure the lime juice has coated the vegetables.  Place in endive leaves for delish appetizer or use as cold side dish.  Serve immediately. However, will refrigerate well for 2 days. Best at room temperature.