Don't miss another issue…      Subscribe

Carrot-Rice Puree

 

30

Yield

1

1/4 cups

Prep

5

min

Cook

40

min

Ready

50

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

2 tablespoons rice
brown, uncooked
6 each carrots
scrubbed, chopped in small pieces
1 ⅓ cups water
1 teaspoon 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

Add review

 

 

Comments

Nutrition Facts

Serving Size 177g (6.2 oz)
Amount per Serving
Calories 6617% of calories 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?

 

Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed