Rice Puree recipe

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Ingredients

3 cups vegetable broth
1 cup uncooked long-grain rice
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup chopped broccoli

Nutrition Info

183.4 calories
carbohydrate: 32.9 g
cholesterol: : -
fat: 3.6 g
fiber: 1.3 g
protein: 4.2 g
saturatedFat: 0.8 g
servingSize: -
sodium: 563.6 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a saucepan bring broth to a boil. Add rice and stir. Reduce heat, cover and simmer for 30 to 40 minutes, until very well cooked. Remove from heat and let stand, covered, 5 minutes.

  2. In a food processor or blender, combine mushroom soup, broccoli and cooked rice. Puree until smooth. Store, tightly covered, in refrigerator.

Recipe Yield

6 servings

Recipe Note

Simple and well-received baby food.

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