If you are planning to get creative and make baby food, it may be a good idea to try the bottled variety first to make sure that they like it. It is recommended that babies try vegetables first before they develop a preference for the sweeter fruit. We have some tips on introducing baby’s first foods.
Homemade Brown Rice and Quinoa Baby Food is fun and easy to make – and packs a huge punch for your little one as they begin solid food. You can also make this first food recipe in a rice cooker in bulk and freeze individual spoonfuls in ice cube trays. Once froze, pop the cubes out and keep them together in a big labelled ziplock bag. Just make sure when you thaw in the microwave that there are no hot spots.
½ cup brown rice
½ cup quinoa
2 cups purified water or organic free-range chicken stock
1 jar (4 ounces) organic meat baby food, any flavour
Put the rice, quinoa, and water or stock in a small pan
Bring to a boil over medium heat
Reduce heat to low, cover, and cook for 40 to 50 minutes, until the water is absorbed
Fluff with a fork and add the baby food
Cool before serving
Variation: Add peas, other soft cooked vegetables, or fruit
This savoury rice porridge contains many of the ingredients that baby needs to get through the day. Adding scant amounts of ginger, garlic and chicken to mild rice is a great way to introduce new flavors to your baby. The oil in this recipe is a good source of fat, which supplies energy and aids in the absorption of fat-soluble vitamins. The carbohydrates found in rice provide another source of energy and assists in the utilization of fats.
1 tsp oil 5 mL
2 tbsp minced shallots 30 mL
1 small clove garlic, minced 1
1 tsp minced ginger 5 mL
1 cup cooked white or brown rice 250 mL
2 cups water 500 mL
1/4 cup finely chopped cooked chicken 50 mL
2 tbsp finely chopped carrots 30 mL
1 tbsp finely chopped celery 15 mL
In a deep skillet, heat oil over medium high-heat. Cook shallots, garlic and ginger for one minute. Stir in rice. Add water and bring to boil. Reduce heat and stir in chicken, carrots and celery. Cook until rice is very soft and vegetables are tender, about 30 minutes.
Makes 6 to 8 servings.
Per 1/4 cup (50 mL) serving: about 45 cal, 7 g carbs, 0 g fat, 2 g protein.
Once in a while, when my 8 month old starts to go a little batty while I’m cooking in the kitchen, I’ll stop what I’m doing to make something with him. He can totally be my co-pilot on this recipe. He helps me peel a banana and plop it in the blender. Then, I’ll wash and scoop the avocado and yogurt into the blender and then let him press the buttons so he can watch it all mix together.