Rice And Carrots Puree Food

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.

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 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 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.

CREAMY RICE WITH PARSNIP PURéE AND ROOT VEGETABLES

Steps:

• For parsnip puree:
• Heat oil in heavy medium saucepan over medium heat. Add parsnips and sauté until beginning to soften but not brown, about 5 minutes. Add 2 cups vegetable stock and bring to boil over medium-high heat. Reduce heat to medium; boil gently, uncovered, until parsnips are tender and stock is reduced by about half, about 35 minutes.
• Transfer parsnip and stock mixture to blender and puree until smooth, scraping down sides occasionally and adding more vegetable stock by tablespoonfuls if puree is very thick. Transfer to bowl. Season puree to taste with salt and pepper. do ahead Can be made 2 hours ahead. Let stand at room temperature.
• For blanched vegetables:
• Bring medium saucepan of salted water to boil. Add cubed carrots, parsnips, and turnips; simmer just until tender, about 5 minutes. Drain. Transfer vegetables to bowl of ice water and let stand 10 minutes. Drain well. DO AHEAD: Vegetables can be made 2 hours ahead. Let stand at room temperature.
• For rice:
• Combine 2 1/2 cups water, rice, and 3/4 teaspoon coarse salt in medium saucepan; bring to boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat. DO AHEAD: Can be made 2 hours ahead. Let stand uncovered at room temperature.
• Combine cooked rice and 1 3/4 cups vegetable stock in heavy large saucepan. Bring to simmer. Add parsnip puree and stir until heated through and well blended. Stir in blanched vegetables and cook 2 minutes longer. Season rice to taste with salt and pepper. Divide among plates and serve.