Name: Carrot-Rice Puree
Ingredients: 2 tb 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 ts Sweet butter (optional)

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Babyfood	1	Servings

INGREDIENTS

2	tb	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	ts	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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