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Veggie Rice

Beyond making food tasty, there’s always a “why” behind what I make. So why veggie rice? I wanted to get in as many vegetable varieties as possible in a way that was easier to digest. Ricing these veggies (and chewing your food well) is a great way to assist your gut in digestion and to ensure you absorb more nutrients. Knowing this makes me enjoy this dish even more!



  • Using a Cuisinart with "S” blade, “rice” the following separately and add to an extra large bowl...

  • 1 bag shredded Brussels (saves time prepping whole Brussels)

  • 1 bunch Broccolini - coarsely chopped, then riced

  • 1 bunch Scallion Greens - coarsely chopped, then riced

  • 1 large Beet - coarsely chopped, then riced

  • 1 large Turnip - coarsely chopped, then riced

  • 6 Carrots - coarsely chopped, then riced

  • Also consider cauliflower, celery root, fennel, rutabaga – any veggie that isn’t too watery. Turnips are watery, but using one works. Skip zucchini.


  • Toss all veggies with 1 tsp kosher salt and a good glug of olive oil, mix well. 

  • Spread evenly on 2 parchment-lined baking sheets. 

  • Cook for 20-25 minutes at 425 degrees (convection if you have it), tossing 3-4 times throughout. 

  • Remove once veggies are slightly crispy. 

  • Cool on parchment on cooling racks. 

  • Reheat back to crispy in toaster oven or sauté pan. 

  • Enjoy!


Time: 60 minutes with prep and cooking

Serves: 8 servings



HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts. 

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