carrot-rice puree
- Categories
- Rice
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Brown rice, uncooked |
| 6 | Carrots, scrubbed and chopped in small pieces |
| 1⅓ cup | Water |
From "Baby's First Helpings" by Chris Casson Madden ISBN: 0-385-19143-X
A nutritious, smooth dish with a bit of texture for older infants.
(or broth or leftover ooking liquid from cooking vegetables) 1 teaspoon sweet butter (optional) Place rice and carrots in a saucepan with the water and cover. Simmer until the water is absorbed--about 30 to 40 minutes. When cool enough to handle, puree in blender or food processor with butter until smooth Refrigerate, or freeze leftovers in ice cube tray.
Makes 1-1/ cups
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