Directions:
- Place all ingredients in a medium saucepan. Cover and bring to a boil over medium-high heat. Reduce heat and simmer until the rice is cooked and carrots are tender, about 20 minutes.
- Transfer to bowl. Using an immersion blender. Purée to desired consistency, adding more water to thin if necessary.
- To store, spoon puréed mixture into 2 ice cube trays and freeze. Once frozen, transfer cubes to a labelled freezer bag or storage container.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.51 Kcal (693 kJ) | ||
| Calories from fat | 6.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.68g | 1% | |
|---|---|---|---|
| Sodium | 69.61mg | 3% | |
| Potassium | 501.18mg | 11% | |
| Total Carbs | 33.34g | 11% | |
| Sugars | 4.63g | 19% | |
| Dietary Fiber | 8.4g | 34% | |
| Protein | 6.79g | 14% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 1.7mg | 10% | |
| Calcium | 60.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 63.13 Kcal (264 kJ) | ||
| Calories from fat | 2.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.26g | 1% | |
|---|---|---|---|
| Sodium | 26.55mg | 3% | |
| Potassium | 191.17mg | 11% | |
| Total Carbs | 12.72g | 11% | |
| Sugars | 1.77g | 19% | |
| Dietary Fiber | 3.2g | 34% | |
| Protein | 2.59g | 14% | |
| Vitamin C | 2mg | 9% | |
| Vitamin A | 0.2mg | 21% | |
| Iron | 0.7mg | 10% | |
| Calcium | 23.2mg | 6% | |
* 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.
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