Carrot and rice pure
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | (to 10) unpeeled carrots cut into 1\" chunks | |
| ⅓ | cup | White rice |
| ½ | cup | Vegetable or other stock |
| ⅓ | cup | Low-fat milk |
| ¼ | teaspoon | Five-spice powder |
| 1 | tablespoon | Butter |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
Directions
1. Bring the carrots, rice, and stock to a boil in a medium saucepan.
Reduce the heat and simmer, covered, for 30 minutes. Add the milk a few seconds before removing the pan from the heat.
2. Pour the contents of the pan into a food process and add the five-spice powder, butter, salt and pepper. Pur‚e; the consistency should be thick, similar to mashed potatoes. Serve hot.
Note: Can be prepared several hours in advance and reheated in a bain-marie. To make your own bain-marie, put the pur‚e in a small saucepan and then put the saucepan into a skillet filled to a depth of 1-inch with water. Turn the heat to high until the water boils, then turn it down to medium and heat just until the pur‚e is warmed through.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 215-216 Submitted By DIANE LAZARUS On 10-04-95