Parsnip's Parsnipless Feast

by Alice Lee Munroe
(Kitchener Ontario)

1/2 cup brown rice (cooked)
1/3 cup green or brown lentils (cooked)
1/2 medium carrot (lightly cooked and large diced)
1/8 cup peas (cooked or not, doesn't matter)
1 tbsp flaxseed (ground)
1/4 cup cornmeal (raw)
2 eggs

Toss it all in a pot and heat on medium low until the egg has heated through and the cornmeal has softened up a bit. Parsnip won't eat it if there isn't a dash of salt on it (I don't blame him) but you can leave it out if sodium is a worry.

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