Carrot-Rice Puree

Directions

1. 1

   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

2. 2

   or broth or leftover ooking liquid from cooking vegetables) 1 teaspoon sweet butter (optional) Place rice and carrots in a saucepan with the

3. 3

   Simmer until the water is absorbed--about 30 to 40 minutes

4. 4

   When cool enough to handle, puree in blender or food processor with butter until smooth Refrigerate, or freeze leftovers in ice cube tray

5. 5

   Makes 1-1/ cups