Recipe - Carrot-Rice Puree

2 tablespoon Brown rice; uncooked
6 Carrots; scrubbed and
chopped in small pieces
1 1/3 cup Water (or broth or leftover
ooking liquid from cooking
vegetables)
1 teaspoon Sweet butter (optional)

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: 038519143X

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 absorbedabout 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 11/ cups

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From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
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