Carrot-rice puree

Yield: 1 Servings

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

Instructions:

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