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Carrot-Rice Puree

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Submitted by mohd_arifs

YIELD

1 1/4 cups

PREP

5 min

COOK

40 min

READY

50 min

Ingredients

2 3E+1
TABLESPOONS ML RICE
brown, uncooked
6 6
EACH EACH CARROTS
scrubbed, chopped in small pieces
1 ⅓ 315
CUPS ML WATER
1 5
TEASPOON ML BUTTER, UNSALTED

Directions

Place rice and carrots in a saucepan with the water and cover.

Simmer until the water is absorbed, about 30 to 40 minutes.

When cool enough to handle, purée in blender or food processor with butter until smooth Refrigerate, or freeze leftovers in ice cube tray.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 177g (6.2 oz)
Amount per Serving
Calories 66 17% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 73mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 11%
Sugars g
Protein 3g
Vitamin A 308% Vitamin C 9%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

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