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