Carrot Rice Puree Food

RICE AND CARROTS PUREE

Steps:

• Preparing your own homemade rice puree is a great way to feed your family hearty meals at any age! Start with quality Carolina® White Rice and blend together with your favorite fresh or frozen carrots for a nutrient-rich meal.
• Step 1 Rinse rice.
• Step 2 Combine rice, water, and carrots in a small heavy bottom stainless steel pot.
• Step 3 Bring to a boil. Reduce heat to low, cover and simmer 15 minutes.
• Step 4 Remove from heat and let stand 5 minutes.
• Step 5 Puree with a hand blender or food processor until smooth.
• Step 6 Serve warm or cold. Cooking Tips If Puree is too thick it can be thinned with water or organic broth. Rice Puree can be stored in the refrigerator in an airtight container for 3 days. You can also portion into an ice cube tray or muffin pan and freeze. Store in an airtight container for up to 1 month. Allow to thaw in the refrigerator.

RICE AND CARROTS PUREE

Steps:

• This simple puree made with fresh or frozen carrots and Mahatma® White Rice is tasty and perfect for all ages to enjoy! It's even freezer friendly if you want to prep your meals ahead of time.
• Step 1 Rinse rice. Step 2 Combine rice, water, and carrots in a small heavy bottom stainless steel pot. Step 3 Bring to a boil. Reduce heat to low, cover and simmer 15 minutes. Step 4 Remove from heat and let stand 5 minutes. Step 5 Puree with a hand blender or food processor until smooth. Step 6 Serve warm or cold.
• Tips If Puree is too thick it can be thinned with water or organic broth. Rice Puree can be stored in the refrigerator in an airtight container for 3 days. You can also portion into an ice cube tray or muffin pan and freeze. Store in an airtight container for up to 1 month. Allow to thaw in the refrigerator.

CARROT RICE PUREE

Steps:

• Place rice and carrots in a saucepan with the water and cover.
• Simmeruntil the water is absorbed-about 30 to 40 minutes.
• When cool, puree in blender or food processor until smooth.
• Refrigerate, or freeze leftovers in ice cube tray.

CARROT PUREE

Steps:

• Preheat oven to 350 degrees. Peel carrots and cut into 1/2-inch slices. Place in an oven-proof saucepan, cover and bake until tender, about 15 minutes.
• Meanwhile, in a small bowl combine the yogurt, garlic, juice from 1/2 of the lemon, nutmeg, and salt and pepper to taste. Puree the carrots in a blender or food processor until smooth, adding the remaining lemon juice and olive oil. Season with salt to taste.
• Spoon the carrot puree into a serving dish, and top with the yogurt sauce. Garnish with the fresh mint.

CARROT-RICE SOUP

Steps:

• Cook bacon in heavy large saucepan over medium heat until crisp and brown. Using slotted spoon, transfer bacon to paper towel to drain. Add onion to drippings in pan. Sauté until beginning to soften, about 3 minutes. Add rice and stir to coat. Add broth, carrots, sugar and nutmeg and bring to boil. Reduce heat, cover and simmer until carrots and rice are tender, about 20 minutes. Puree soup in batches in blender; return to pan. Mix in cream. Season with salt and pepper. Ladle soup into bowls. Sprinkle with bacon and parsley and serve.

SWEET CARROT PURéE

Steps:

• Melt the butter in a large frying pan and cook the onions and sugar together for 20-30 mins, stirring from time to time, until very soft and dark golden.
• Meanwhile, boil or steam the carrots for 15-20 mins until very tender. Drain well and return to the pan. Add the caramelised onions and using a hand blender, whizz to make a smooth purée. Stir in the parsley and serve.