** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Carrot-Rice Puree
Date Added:December 07, 2009
Ingredients:
2 Tablespoons Brown Rice uncooked
6 Unit Carrots scrubbed and chopped in small pieces
1. A nutritious, smooth dish with a bit of texture for older infants.
2. (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.
3. Simmer until the water is absorbed--about 30 to 40 minutes.
4. When cool enough to handle, puree in blender or food processor with butter until smooth Refrigerate, or freeze leftovers in ice cube tray.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Rice allergies.
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