Carrot-rice puree
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Recipe by: hermantrude
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
2 tb Brown rice, uncooked
6 Carrots, scrubbed and
-chopped in small pieces
1 1/3 c 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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