Carrot-Rice Puree
2 tablespoons of brown rice, uncooked
6 Carrots, scrubbed
1 1/3 cups of water A nutritious, smooth dish with a bit of texture for older infants. (or broth or leftover cooking 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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: 0-385-19143-X File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip