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Carrot-Rice Puree

A nutritious, smooth dish with a bit of texture for older infants.


2 tb Brown rice, uncooked
6 Carrots, scrubbed and chopped in small pieces
1 1/3 c Water (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

From "Baby's First Helpings" by Chris Casson Madden ISBN: 0-385-19143-X

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