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riced veggies in food processor

How to Make Riced Veggies for Recipes


  • Author: Lindsay Cotter
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 2-3 per riced veggie 1x

Description

How to make riced veggies for low carb and/or paleo meals, budget friendly meal prep, and more! Tutorial and cooking tips!


Scale

Ingredients

Ingredients to Make riced veggies ( cups per vegetable listed)

  • 1 small to medium head cauliflower (34 cups riced)
  • 3 large Broccoli Florets (23 cups riced)
  • 34 large carrots (around 2 cups riced)
  • 1 large sweet potato or 2 small (around 2 cups riced))
  • 3 beets (around 1.5 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 tsp – 1 tbsp 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.
  • Method: food processor

Keywords: riced veggies, paleo, tutorial, healthy, vegetables, low carb, dairy free, gluten free

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