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Glazed Carrots in a Rice Cooker
Glazed Carrots in a Rice Cooker

Before you jump to Glazed Carrots in a Rice Cooker recipe, you may want to read this short interesting healthy tips about Healthy Energy Treats.

We are all aware that having healthy snacks can help us truly feel better inside our bodies. Increasing our consumption of well balanced meals while lowering the intake of unhealthy ones plays a part in a more wholesome feeling. A salad tends to make us feel better than a piece of pizza (physically at any rate). Sometimes it’s tough to find healthier foods for snacks between meals. Finding goodies that will help us feel better and increase our stamina often involves lots of shopping and scrupulous reading of labels. There’s nothing like one of these simple healthy foods when you need an energy-boosting treat.

Just about the most popular snacks is low fat yogurt. In fact, many people will substitute a container of yogurt for a healthy lunch-something we do not recommend. Low fat yogurt would make a wonderful snack, nevertheless. It is a protein-rich supply of healthy nutritional vitamins. Easily digestible, yogurt can even help your digestive tract work appropriately depending upon the culture used to create it. Try including some healthy nuts to unsweetened yogurt for a healthy snack idea. This reduces your sugar absorption without reducing the taste of your snack.

You will not have to look far to locate a wide variety of healthy snacks that can be easily prepared. Determining to live a healthy life style can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let’s go back to glazed carrots in a rice cooker recipe. To cook glazed carrots in a rice cooker you need 5 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Glazed Carrots in a Rice Cooker:
  1. Provide 600 grams Carrot
  2. Use 1 cube Instant bouillon granules
  3. Use 150 ml Water
  4. Use 2 tsp Olive oil
  5. Get 1 Bay leaf
Instructions to make Glazed Carrots in a Rice Cooker:
  1. Peel the carrots, slice into 5cm lengths and a width the same as your thumb.
  2. Put the water and bouillon in a dish and heat until the bouillon dissolves.
  3. Put everything in your rice cooker, lightly mix and top with a bay leaf.
  4. I put my cooker on the quick-cook setting. Mix it once while it is cooking for a better result.
  5. Check on it when it has been in the cooker for 20-25 minutes, and when the carrots have softened, it's done.
  6. Quickly mix with a rice spatula, spread out and an allow to cool.
  7. Divide the carrots into portions and freeze. O you can put them into a plastic bag with a zip and freeze. Break them apart before they have completely frozen.
  8. You can put them into your bento in a frozen state or you can let them defrost at room temperature.

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