Carrot-Rice Puree
Yield
1 1/4 cupsPrep
5 minCook
40 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
rice
brown, uncooked |
|
| 6 | each |
carrots
scrubbed, chopped in small pieces |
|
| 1 ⅓ | cups |
water
|
|
| 1 | teaspoon |
butter, unsalted
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
rice
brown, uncooked |
|
| 6 | each |
carrots
scrubbed, chopped in small pieces |
|
| 315 | ml |
water
|
|
| 5 | 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.
