Carrot-Rice Puree

Yield: 1 Serving
2 T Brown rice, uncooked
6 Carrots, scrubbed and chopped
- in small pieces
1 1/3 c Water
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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