CARROT/RICE PUREE
2 tbs Brown rice, uncooked
6 Carrots, scrubbed and chopped in small pieces
1 1/3 c Water (or broth or leftover cooking liquid from cooking vegetables)
Place rice and carrots in a saucepan with the water and cover.
Simmer until the water is absorbed--about 30 to 40 minutes.
When enough to handle, puree in blender or food
processor until smooth. Refrigerate, or freeze leftovers in ice
cube tray. Makes 1-1/2 cups
enough to handle, puree in blender or food
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