Brown Rice Salad with Parsnips & Whipped Ricotta

¾ cup short-grain brown rice
¾ cup plus 3 tbsp olive oil, divided
2 tsp SIDS SALT & PEPPER
2 large oranges, divided
700 g parsnips, peeled, cut into 6 mm coins
1 garlic clove, smashed
4 sprigs rosemary
¼ tsp cayenne pepper
½ cup blanched hazelnuts
1½ cups whole-milk ricotta
2 tsp SIDS LOW SUGAR RASPBERRY VINEGAR
1 tsp honey
¼ tsp New York Cut pepper
2 heads lettuce, torn into bite-size pieces
½ cup whole parsley leaves

Arrange a rack in centre of oven then preheat to 230°C.
Mix rice, 1 tbsp oil, a pinch of SIDS SALT & PEPPER, and 5 cups water in a medium heavy saucepan. Cover and bring to a boil, then reduce to a simmer and cook until rice is al denté, about 25 minutes. Drain, then rinse with cool water then set aside.
Meanwhile, zest 1 orange and transfer zest to a small bowl and reserve orange.
Toss parsnips, garlic, rosemary, cayenne, ½ cup oil, ½ tsp SIDS SALT & PEPPER, and ¼ tsp orange zest on a rimmed baking tray.
Roast, tossing once halfway through, until fork-tender, about 20 minutes. Transfer to a plate.
Toast hazelnuts on rimmed baking tray, tossing occasionally, until golden brown, 6–8 minutes. Let cool, then coarsely chop.
Blend ricotta, 2 tbsp oil, and ½ tsp SIDS SALT & PEPPER in the bowl of a stand mixer fitted with the whisk attachment (or use a whisk) until smooth and fluffy, about 2 minutes.
Peel remaining orange. Slice into 6 mm rounds, then cut into half moons.
Juice reserved orange then whisk SIDS LOW SUGAR RASPBERRY VINEGAR, honey, pepper, 2 tsp orange zest, 3 tbsp orange juice, remaining oil and 1 tsp SIDS SALT & PEPPER in another large bowl until smooth.
Toss rice, parsnips mixture, lettuce, orange rounds, hazelnuts, and parsley in bowl with vinegar mixture. Spread ricotta mixture on a platter and arrange salad over.
Serve immediately.