Making rice out of vegetables is a healthy way to sneak more nutrients into meals for you and your family. You might be surprised — not only does vegetable rice taste just like the real thing, it’s quicker and easier to make than regular rice. No more expensive rice cookers, watery boil-in-a-bag grains or mushy rice. In less than five minutes, you have a nutritious option in place of rice and, most important, it encourages the use of fresh and seasonal produce.
In the past few years, we have seen zucchini noodles sprout up on food blogs, in cookbooks and even restaurants. We’ve even seen Rachael Ray make zucchini pasta on her popular TV cooking show. Zucchini noodles are a healthy way to eat our favorite pasta and noodle dishes. Plus, they’re a fun way to use fresh produce.
But what about the other vegetables that can be turned magically into noodles? What about sweet potatoes? Beets (pictured above)? Carrots? Jicama? And what else can be done with these noodles? The answer: much more. One of my favorite ways to use spiralized veggies (noodles made out of vegetables using a spiralizer) is to make them into rice. Yes, rice. Big, fluffy bowls of rice (made of vegetables).
If you like to prepare your meals in advance (always a smart idea), you can make a big batch of a simply flavored rice and repurpose it all week long as a side dish to your favorite proteins such as a baked chicken, poached fish or marinated meat.
Step 1: Spiralize your vegetables, then add to a food processor.
Step 2: Pulse, pulse, pulse.
Step 3: Once the vegetables resemble rice, you're done.
Step 4: Cook your veggie rice to enjoy by itself or in healthy recipes.
Once you've cooked your rice, you can add other vegetables and proteins to it to make a complete meal. Try out one of these recipes.
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