Brown Rice and Carrots

recipe
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.

Yield:

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

Recipe from


Ingredients

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

Preparation

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.

Note:

Cooking Light First Foods

August 2010
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