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Export 8 ingredients for grocery delivery
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