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  Carrot-rice puree
 
Yield: 1 Servings
 
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
 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

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