Brown Rice and Carrots

Be sure to try the avocado variation—whole grains mixed with avocado's good-for-you fat and the antioxidants found in carrots provide a one-dish dinner full of nutrients. We do not recommend freezing or reheating avocado, so stir it in just before serving.


1 1/2 cups or 3 (1/2-cup) servings (serving size: 1/2 cup)

Recipe from


3/4 cup uncooked long-grain brown rice
3 large carrots, peeled and cut into 1/4-inch-thick slices (about 3/4 pound)


1. Prepare rice according to package directions, omitting salt and fat.

2. Place carrot in a vegetable steamer. Steam, covered, 15 minutes or until very tender. Remove carrot from steamer, reserving cooking liquid.

3. Place carrot in a food processor, and process 30 seconds. Add rice, and process until desired consistency, adding cooking liquid, 1 tablespoon at a time, if needed.

Brown Rice with Carrots and Mashed Avocado variation: Stir 2 to 3 tablespoons of mashed avocado into the brown rice–and–carrot mixture just before serving it.


Cooking Light First Foods

August 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note