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+ servings

Cheesy Vegetable and Brown Rice Pot for Babies

A healthy and warming meal for babies that cooks easily in one pot! This has an amazing flavor and a soft but sticky texture that baby can manage from a spoon, or fork, or their hands. {Textured baby food + Baby led weaning.}
4.63 from 108 ratings

Ingredients

  • 1 medium carrot, chopped into small chunks
  • 1 medium parsnip, chopped into small chunks
  • 1-2 tsp of mixed herbs
  • ½ cup (90 g) dried brown rice
  • 1 cup (75 g) grated cheddar cheese

Instructions 

  • In a small saucepan, sautee your carrots and parsnips in a little olive oil or butter to start softening them.
  • Add herbs and brown rice, and cook for another minute or so, until fragrant.
  • Add 1 and 1/2 cups (350mls) of water.
  • Bring to a boil and then simmer for 40 minutes, until the rice is cooked.
  • Stir in the cheese until melted.
  • OPTIONAL - you can use a fork to mash up the carrot and parsnip pieces if you prefer a more uniform texture. They are very soft and will easily disintegrate with a little encouragement.

Notes

This is a very flexible recipe and you can certainly mix up the vegetables included. Try some of these optional add-ins: 1 clove of crushed garlic (added with the herbs), peas (added 5mins before the end of the cooking time), broccoli (added the the start), a couple tablespoons of red lentils (added with the rice).
This recipe makes 5-10 servings, depending on whether it's for a smaller baby or a bigger toddler. Nutritional information is calculated based on 1/10th of the recipe.
Serving: 1g, Calories: 76kcal, Carbohydrates: 7g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 11mg, Sodium: 78mg, Fiber: 1g, Sugar: 1g