Summer squash are a good source of vitamin C, vitamin B6, manganese, riboflavin, folate, potassium and vitamin K. The brown rice offers an excellent source of fiber and complex carbohydrates for energy. Summer squash have a mild taste, are easily digested and not allergenic. They also have tender, edible skin and seeds. Try to buy organic whenever possible so your baby can eat the nutrient-rich skin. Look for zucchini and yellow squash that have an even green or yellow color and are blemish free. Unprepared summer squash can be stored in a plastic bag in your refrigerator for up to a week.
This recipe is suitable for babies 7-9 months and up, toddlers, big kids and adults. All you have to do is adjust the texture and portion size. Always make sure the consistency of your baby's food is one she can handle. Before combining food, make sure your baby has tried each one individually first.
What you'll need:
1/4 cup of brown rice - I prefer using organic long grain brown rice
2 organic zucchini - washed and chopped
2 organic yellow crook neck squash - washed and chopped
*Pour 1 cup of purified water into a small pot and bring to a boil over high heat. Add the rice and let boil for 1 minute. Reduce heat to low, cover and simmer for about 20 minutes, until all the water is absorbed and the rice is soft. Add more water during cooking if necessary.
*While the rice is cooking, pour purified water into a pot until it is about 1 inch deep and bring to a boil over high heat.
*Put the squash into a steamer basket and place the basket into the pot. Cover with a tight fitting lid and steam for about 7 minutes, until the squash are tender and cooked through.
* Put the rice and squash into a food processor and pulse until the desired consistency is achieved.
*Add a pinch of grated parmesan cheese for extra flavor if desired.
*Extra can be stored in an airtight container for up to 3 days in the refrigerator and up to 3 months in the freezer.
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