Carrot-rice puree

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

Similar recipes