How to Make Riced Veggies for Recipes

Step 1

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!

Step 2

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.

Step 3

Cut the beets into small enough chunks that they will fit through the feeder tube of a food processor.

Step 4

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.

Step 5

Cut the carrots into small enough pieces that they will fit through the feeder tube of a food processor.

Step 6

In small batches, place the carrots into a food processor fitted with the grating blade or cutting/chopping knife blade. Both work!

Step 7

Process until the carrots have the consistency of rice.

Step 8

Cut the peeled sweet potatoes into small enough chunks that they will fit through the feeder tube of a food processor.

Step 9

In small batches, place the potatoes into a food processor fitted with the grating blade or cutting/chopping knife blade.

Step 10

. Process until the sweet potatoes have the consistency of rice.

Step 11

Riced Veggies work really well in a stir fry, as a flour/filling base (like in this falafel), in risotto, soups, etc.

Step 12

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