Brown Rice with Roasted Carrots
This simple dish is a great way to introduce food combinations. Sweet and tender roasted carrots help balance out the nutty flavor of whole grain brown rice.
3 large carrots, peeled and cut into 1-inch chunks
1 teaspoon canola oil
1 cup cooked long-grain brown rice
Water or stock (chicken or vegetable)
Preheat oven to 400°F. Place carrots on sheet pan and drizzle with canola oil. Roast for 15 to 20 minutes, until tender. Place carrots and brown rice in a food processor and pulse until mixture is desired consistency. If it appears too dry, add some water or broth and pulse again.
YIELD: 11⁄2 cups
Nutrition Information per 1⁄4 Cup
Calories: 55 , Total Fat: 1 gram, Saturated Fat: 0 grams, Carbohydrate: 10 grams, Sugars: 2 grams, Protein: 1 gram, Sodium: 23 milligrams, Cholesterol: 0 milligrams, Fiber: 1 gram, Vitamin D: 0 IU, Calcium: 13 milligrams, Iron: 0.2 milligrams