Carrot-rice Puree
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Babyfood | 1 | Servings | |
INGREDIENTS
| 2 | T | Brown rice, uncooked |
| 6 | Carrots, scrubbed and | |
| chopped in small pieces | ||
| 1 1/3 | c | Water, or broth or leftover |
| ooking liquid from | ||
| cooking | ||
| vegetables | ||
| 1 | t | Sweet butter, optional |
INSTRUCTIONS
From: Wendy Lockman <wlockman@ra1.randomc.com> Date: Wed, 17 Apr 1996 21:00:55 -0400 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. 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 MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #48 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 960
Calories From Fat: 514
Total Fat: 58.4g
Cholesterol: <1mg
Sodium: 469.8mg
Potassium: 2168.3mg
Carbohydrates: 107g
Fiber: 26.7g
Sugar: 23g
Protein: 15.6g