CARROT-RICE PUREE

19.10.2008 | Author: Cook | Posted in Brown rice
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CARROT-RICE PUREE


Servings: 1
Ingredients: 

  • 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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