Cook the rice

• Rinse the rice and cook it in the water until tender.
• Fluff and stir the cooked rice.

Portion and freeze the rice

• Scoop the rice into single portions in containers.
• Seal with lids and freeze; reheat a portion in the microwave for about 90 seconds when needed.

Prepare the romaine

• Rinse the romaine hearts quickly.
• Keep one whole for wraps or burgers.
• Chop the other two and wash them thoroughly in the salad spinner.

Prepare the carrots

• Rinse the carrots, then peel them and rinse again.
• Leave a third whole to roast later in the week.
• Cut a third into sticks for snacking as a crudité.
• Shred the remaining third for salads or rice bowls.

Store the carrots

• Soak the peeled carrots completely covered in water and refrigerate so they keep longer.