Undercover Vegetable Rice |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I love using vegetable purees, it solves veggie dislike dilemmas that have more to do with texture than actual taste. This one was voted a 10 by the kids and adults, so it’s a keeper for me. A basic and fully flavorful dish that can also have about a zillion variations and add-ins – I’m excited to experiment further! Read more ! The vegetable purees are simply roasted or boiled veggies thrown in the food processor with a few drizzles of water to get everything to come together in a puree. Easy to make and freeze great – I make big batches and always have some in the freezer. Ingredients:
3 cups cooked rice (i used 1 cup rice – 2 cups water, which generally should come out to 3 cups cooked rice, but honestly, i didn’t measure) |
2-3 laughing cow swiss cheese wedges (i used 3) |
1/2 cup carrot puree |
1/2 cup butternut squash puree |
1/2 tspn granulated garlic (or to your taste) |
salt & pepper to taste |
dried oregano & thyme to taste |
Directions:
1. Add the cheese wedges and both purees to the cooked rice while still hot, stirring to fully incorporate and melt the cheese.
2. Add seasonings, stirring to incorporate, tasting and adjusting to your flavor preference.
3. Enjoy as a side dish or add some meat and make it a main dish!
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