Undercover Vegetable Rice
From essentialingredients 12 years ago
- 25 minutes to make
- Serves 4
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. See less
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) shopping list
- 2-3 laughing cow swiss cheese wedges (I used 3) shopping list
- ½ cup carrot puree shopping list
- ½ cup butternut squash puree shopping list
- ½ tspn granulated garlic (or to your taste) shopping list
- salt & pepper to taste shopping list
- dried oregano & thyme to taste shopping list
How to make it
- Add the cheese wedges and both purees to the cooked rice while still hot, stirring to fully incorporate and melt the cheese.
- Add seasonings, stirring to incorporate, tasting and adjusting to your flavor preference.
- Enjoy as a side dish or add some meat and make it a main dish!
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