A few weeks ago, I posted this picture to instagram of a Jenny Craig meal loaded up with carrot rice, and I got all the questions!
I’ve been inspiralizing for years, but this was the first time I’d ever tried to make a riced noodle. Such a GREAT idea! Today, I’ll share how I did it… and I highly encourage you to give them a try!
I love to buy the largest carrots I can find when I plan to spiralize them. Farmers markets and Whole Foods tend to be the best place to find them. For today’s recipe, I used an extra large yellow carrot, and the results were fantastic!
Garlic – Oregano Carrot Rice
1 large carrot, peeled and spiralized into spaghetti noodles
1 small garlic clove, minced
1/2 tsp dried oregano flakes
salt and pepper, to taste
1/4 cup vegetable broth, low-sodium, more to taste
1 . Place your carrot noodles into a food processor and pulse until made into rice-like “bits.” Set aside.
2. In a large skillet prepared with cooking spray. add in the garlic and cook for 30 seconds. Then, add in the carrot bits, season with salt, pepper, and oregano. Stir to combine thoroughly and let cook for about 3 minutes, tossing frequently.
3. Add in the vegetable broth and let reduce, about 3 minutes. Once reduced, taste. If the carrot taste is too strong, add in another 1/4 cup of broth and let reduce. Serve and enjoy!