Carrot-Rice Puree
30
30
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.
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?
