Carrot Rice Puree Recipe

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Carrot Rice Puree
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Ingredients:

  • 6 carrots , scrubbed and chopped in small pieces
  • 1 1/3 cups water

Directions:

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

Per ServingPer 100 g
Amount Per 1 Serving
Calories 221.81 Kcal (929 kJ)
Calories from fat 5.34 Kcal
% Daily Value*
Total Fat 0.59g 1%
Sodium 260.43mg 11%
Potassium 1228.33mg 26%
Total Carbs 51.62g 17%
Sugars 18.5g 74%
Dietary Fiber 11.97g 48%
Protein 5.04g 10%
Vitamin C 22mg 37%
Vitamin A 3.7mg 122%
Iron 0.4mg 2%
Calcium 154.5mg 15%
Amount Per 100 g
Calories 31.64 Kcal (132 kJ)
Calories from fat 0.76 Kcal
% Daily Value*
Total Fat 0.08g 1%
Sodium 37.15mg 11%
Potassium 175.23mg 26%
Total Carbs 7.36g 17%
Sugars 2.64g 74%
Dietary Fiber 1.71g 48%
Protein 0.72g 10%
Vitamin C 3.1mg 37%
Vitamin A 0.5mg 122%
Iron 0.1mg 2%
Calcium 22mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.7
    Points
  • 5
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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