Move over cauliflower, there is a new veggie in town being riced. If you have ever wondered how to make a low carb rice, here is How to Make Rutabaga rice.
Rutabaga, also known as a swede, is a root veggie that is a cross between a turnip and a cabbage. You have probably walked past it 1 million times in the grocery store in the produce section. It is not tough veggie to find.
How to Make Rutabaga Rice
Unlike cauliflower, where you can just pop it into a food processor, with this one, you need to use a spiralizer to make it into noodles first.
You need a good quality spiralizer (like this one).
To get started on your rutabaga rice, you need to get that peel off and lop the ends off. I use a very large knife to cut it off.
Next, you need to spiralize your rutabaga into veggie noodles.
Here is a quick video of how to spiralize a rutabaga!
Next, put the noodles into a food processor. You will like have to do a couple of batches.
Pulse the noodles 5-6 times until the rutabaga noodles resemble rice.
Transfer the "rice" to a heated skillet. Add chicken broth and let it simmer until the liquid is gone. This takes 8 - 10 minutes.
That is it!
You can prep this ahead and have it in your fridge for up to 4 days.
There are so many options with rutabaga rice flavors as it will just absorb the flavors of whatever you use!
If you like a bit more of a firm rice, decrease the cook time, and if you want it softer, you can increase the liquid slightly and allow it to cook longer.
How To Make Rutabaga Rice
- 1 medium rutabaga
- 1 cup chicken (or veggie) broth
- to taste salt and pepper
- Using a sharp knife, cut of the entire peel.
- Slice off the ends of the rutabaga
- Place the rutabaga on a spiralizer and create vegetable noodles.
- Fill a food processor half full with rutabaga noodles. Work in batches if necessary.
- Pulse the noodles in a food processor a couple of times until you have what looks like rice.
- Transfer the rice to a heated skillet.
- Add 1 cup of broth and simmer on medium heat until the liquid absorbs. Approx 8-10 minutes. If you want a less firm rice, add ¼ cup more liquid and continue to cook until the liquid evaporates. For a more firm rice, decrease the liquid by ¼ and decrease cooktime to desired tenderness.
- Use a a side dish alternative to rice!
Fun fact: You can actually use this method for many types of produce. This post tells you all about that, and I have a quick printable to show you which ones can be made into rice!
So, there you have it, an alternative to both regular rice AND cauliflower rice - hello rutabaga rice!
If you make this rice, I want to see what you are doing with it! Tag me @mealplanaddict on Instagram, or join the Meal Plan Addict Facebook Community to post a picture!
Glen Johnson says
Can you freeze it?
I have frozen it in soups, but not on it's own.
Have you tried to make a pizza crust out of this?
No, I haven't. Great idea! I will have to give it a try!
Does it stink up your fridge like cauliflower rice?
Sadly, yes. Rutabaga is a type of cabbage and when raw it is quite potent.
Would it work for fried rice? Or be too mushy?
I think that would work for sure!