Carrots And Rice Food

RICE AND CARRTOS

Steps:

• In a pot or pan over medium heat and heat the sesame oil.
• Add and sauté the onions, garlic, and celery for 3 minutes.
• Add the carrots and continue to sauté all the ingredients for an additional 3 minutes. Add the salt to season and enhance the flavors of the vegetables.
• Add the rice and mix everything until it is incorporated and the rice begins to turn the color of the carrots, about 5 minutes. If the rice is quite dry, you can add a splash of water, cover the pot and let it cook for 3 minutes.
• Once everything is mixed, turn off the heat and serve with your favorite protein.

CARROT RICE

Steps:

• Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
• Heat butter in a skillet over medium heat.
• Stir in the onion; cook and stir until the onion has softened and turned golden brown, about 10 minutes. Stir in ginger, carrots, and salt.
• Reduce heat to low and cover to steam 5 minutes.
• When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

YELLOW SPLIT PEA, CARROT, AND RICE BABY FOOD

Steps:

• Combine split peas and carrots in a small saucepan and add water to cover by about 2 inches. Bring to a boil and reduce to a simmer. Simmer until peas are tender, about 30 minutes. Add additional water as needed so that peas don't stick to the bottom of the pan.
• Add rice and 2/3 cup water to the saucepan. Bring to a boil and cook until rice is tender, about 12 minutes.
• Remove from heat and add olive oil. Mash or puree to your desired consistency, making it smoother for younger babies or perhaps chunkier for older babies.

CARROT-GINGER CHICKEN AND RICE

Steps:

• Preheat the oven to 450 degrees F. Put the rice, cinnamon, 1/2 teaspoon salt, and pepper to taste in a saucepan and cover with water by 1 inch. Cover and bring to a boil over high heat, then uncover and cook until the rice is just tender, about 8 minutes. Drain; reserve the cinnamon stick.
• Pulse the ginger, coriander, 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon water in a mini food processor. Heat the vegetable oil in a large ovenproof skillet over medium-high heat. Add the onion and cook until golden, about 8 minutes. Add the ginger mixture and carrots and cook 2 minutes, adding a splash of water if the mixture sticks. Stir in 1/3 cup water, the chicken, herbs and yogurt and heat through. Season with salt.
• Top the chicken mixture with the rice and the reserved cinnamon stick; sprinkle with the almonds. Bake until the rice is cooked through and the almonds are lightly toasted, 8 to 12 minutes.

CARROT RICE RECIPE

Steps:

• Wash and soak rice for about 20 minutes. While the rice soaks, prepare the veggies mentioned in the ingredients list. After 20 mins drain the rice and set aside.
• Bring 2 cups water to a rolling boil, add drained rice and cook covered on a low heat until fully done. Fluff with a fork and cool completely. To cook in a pressure cooker, cook for 1 whistle with 1¾ cups water. You can also cook in an instant pot for 6 mins with 1¼ cups water.
• Heat a pan with oil and add cumin, cardamoms, cinnamon and bay leaf.
• When they begin to splutter, add onions and saute until transparent or golden.
• Saute ginger garlic paste till the raw smell goes away. Add carrots and saute for one to two minutes. Sprinkle salt and cook till carrot is slightly tender.
• Add spice powders - chili powder, garam masala and mint or coriander leaves. Stir and saute for a minute for the raw smell of chili powder to go away.
• Cover and cook on a low heat for 1 to 2 mins.
• Add cooked and cooled rice and sprinkle very little salt.
• Mix everything well and squeeze in some lemon if you like. Taste test and add more salt if needed.
• Garnish carrot rice with toasted cashews. Serve with a Raita.

CARROTS AND RICE

Steps:

• In a large saucepan, combine carrots, onion, water, and salt. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Stir in rice. Reduce heat to low, and cover pan. Allow to steam for 20 minutes.
• Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in some milk if necessary. Remove from heat, and serve immediately.

CARROT RICE

Steps:

• Heat oil+ghee in a vessel or pressure cooker, add cashew nuts and toast till golden. Remove the cashew nuts and keep aside.
• In the same cooking vessel, add cloves, cinnamon and cardamoms and stir fry till they splutter. Add the sliced onions and saute for 3 mts. Add green chili-ginger-garlic paste, curry leaves, coriander leaves and kasoori methi and saute for 4 mts.
• Add the grated carrot and cook for 7-8 mts on low to medium. Add coriander powder and mix. Add salt to taste and mix.
• Reduce heat, add the cooked rice and mix. Cook on low flame for 3 mts.
• Remove onto a serving bowl. Garnish with fresh coriander leaves and toasted cashew nuts. Serve warm with raita or any curry of your choice.

HEALTHY HOMEMADE DOG FOOD RECIPES

Steps:

• Add Dog Food Vitamin Supplement When the chicken, rice and carrots are cool to enough to touch, you can add Azestfor vitamin mix for homemade dog food to make this recipe nutritionally balanced.
• Boiling Chicken for Dogs Cook the chicken by boiling it in a little water. The chicken is cooked when the juices inside run clear, and the chicken is no longer pink inside (~30 minutes). Let the chicken cool, then dice into bit sized chunks or shred. Be sure to remove all bones.
• Cook Carrots & Rice Slice or dice the carrots to a bite size appropriate for your dog. Simmer the carrots in a little water until tender - when a fork can easily pierce them (~10 -15 minutes). Drain, and let cool. Place rice in a saucepan with double the amount of water. Bring to a boil, then turn the heat all the way down, and cover the pan tightly with a lid. Cook on the lowest heat possible for 10-15 minutes without uncovering the pan. Use a fork to fluff up the cooked rice.

GINGER BEEF WITH CARROTS AND RICE

Steps:

• Combine rice and water in a large microwave-safe pot or casserole. Cover and microwave at high 10 minutes, then medium 10 minutes.
• Slice partially frozen steak across the grain into narrow strips.
• Place cornstarch in a large mixing bowl. Add water gradually while you are whisking. Beat eggs into cornstarch mixture. Toss in beef and stir to coat.
• Pour 1 inch of oil into wok, heat to boiling hot, but not smoking. Add a quarter of the beef to the oil at a time. Separate with a fork and cook, stirring frequently, until crispy. Remove, drain on parchment and set aside. (This much can be done in advance.)
• Shred carrots. Chop green onions and grate fresh ginger.
• Put oil in wok. Add carrots, onion, ginger and garlic in that order. Stir briefly over high heat.
• Combine soy sauce, wine, vinegar, sesame oil, sugar and chili flakes. Add to vegetable mixture and bring to a boil.
• Add beef, mix well. Serve over rice.

DIY HOMEMADE DOG FOOD

Steps:

• In a large saucepan of 3 cups water, cook rice according to package instructions; set aside. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the turkey as it cooks. Stir in spinach, carrots, zucchini, peas and brown rice until the spinach has wilted and the mixture is heated through, about 3-5 minutes. Let cool completely.

CARROT RICE FOR BABY AND TODDLERS

Steps:

• Wash, peel, and chop the carrots. Keep it ready. Wash rice and soak it in warm water for 20 minutes. Add the soaked rice and chopped carrots in a pressure cooker.
• Then add pepper powder and cumin powder
• Now add required salt and water (skip salt for babies below one year)
• Then add turmeric powder and ghee. Mix well
• Close the lid of the pressure cooker and cook everything in a medium flame for three to four whistles
• Once the pressure releases, open the cooker, mash it well with a masher until soft. You can also grind in the blender if you prefer

YELLOW RICE AND CARROTS

Steps:

• Heat the olive oil. Add the spices, carrots and rice and saute for a couple of minutes, stirring continuously until the rice is translucent.
• Add the broth, cover and simmer over low heat for 15 minutes or until the rice is tender and has absorbed all of the water. Season to taste with salt and pepper and keep off heat, covered, until the tuna is completed.

RICE WITH CHICKEN AND CARROTS

Steps:

• Wash the chicken and cut them into bite size pieces.
• Cut the carrots into small pieces.
• Dice the onion.
• In a large pan put the vegetable oil on a medium high heat.
• Put the chicken, carrots and onion and stir well until the chicken is browned and the vegetables are softened. While stirring you can add salt and 1/8 tsp pepper (to taste), a tsp of cinnamon.
• Wash the rice and drain well, add to it a 1/4 tsp of pepper and the second tsp of cinnamon and mix well.
• Add the rice to the chicken in the pan and mix well.
• Pour the chicken stock over the chicken mix.
• Leave it on high heat until the stock boils and the rice starts to absorb it.
• Lower your heat and cover the pan and leave it for 20 minutes or until the rice is done.
• You can add some parmesan cheese on top at serving.

BABY FOOD - CARROT AND RICE

Steps:

• Simmer in water until rice is very soft.
• Remove and add butter.
• Blend or mash accordind to your baby's age.