Description
How to make riced veggies for low carb and/or paleo meals, budget friendly meal prep, and more! Tutorial and cooking tips!
Ingredients
Scale
Ingredients to Make Riced Veggies (cups per vegetable listed)
- 1 small to medium head cauliflower (3–4 cups riced)
- 3 large Broccoli Florets (2–3 cups riced)
- 3–4 large carrots (around 2 cups riced)
- 1 large sweet potato or 2 small (around 2 cups riced))
- 3 beets (around 1 1/2 to 2 cups riced)
- Other veggies that can be riced – cabbage, zucchinis, butternut squash, parsnips, russet potatoes
For baking/cooking riced veggies you will need
- 2 teaspoon – 1 Tablespoon olive oil or butter
- seasoning of choice (to taste)
Instructions
How to rice cauliflower and broccoli
- Cut the vegetables into small enough chunks that they will fit through the feeder tube of a food processor. BONUS: You can rice the stems, too!
- In small batches, put the cauliflower chunks into a food processor. Process until the cauliflower has the consistency of rice. Repeat with the broccoli florets.
How to rice beets
- Cut the beets into small enough chunks that they will fit through the feeder tube of a food processor.
- In small batches, place the beets into a food processor fitted with the grating blade or cutting/chopping knife blade. Process until the beets have the consistency of rice.
How to rice carrots
- Cut the carrots into small enough pieces that they will fit through the feeder tube of a food processor.
- In small batches, place the carrots into a food processor fitted with the grating blade or cutting/chopping knife blade. Both work!
- Process until the carrots have the consistency of rice.
How to rice sweet potatoes
- Cut the peeled sweet potatoes into small enough chunks that they will fit through the feeder tube of a food processor.
- In small batches, place the potatoes into a food processor fitted with the grating blade or cutting/chopping knife blade.
- . Process until the sweet potatoes have the consistency of rice.
How to Cook with Riced Veggies
- Riced Veggies work really well in a stir fry, as a flour/filling base (like in this falafel), in risotto, soups, etc.
- If you simply want to bake and eat, toss the rice with a few teaspoons of olive oil, spread evenly onto a large baking pan, and bake at 350 F for 10-12 minutes
Several veggie rice recipes listed in the blog post!
Notes
- You can rice vegetables in food processor with the grating blade or cutting/chopping knife blade, both work! I prefer the knife blade for more control over size of “rice.”
- You can store riced vegetables in airtight containers or Ziploc bags. So the texture lasts longer, I recommend lightly toasting the rice in a large pan before storing,
- Vegetable rice freezes really well. Before freezing, make sure that your riced veggies are completely cooled.
- Prep Time: 10
- Cook Time: 10
- Method: food processor
Keywords: riced veggies, paleo, tutorial, healthy, vegetables, low carb, dairy free, gluten free