Homemade recipe

Creamy vegetables with rice

Suitable for 10 months+

Delicious vegetables in a milk based sauce served with rice.

2 baby portions
Preparation time 10 minutes
Cooking time 15 minutes

Blue tick

No added soya

Red tick

No added egg

Green tick

Vegetarian

Ingredients:

  • 25g (1 oz) polyunsaturated spread or 1 tbsp vegetable oil
  • 1 small onion (60g/ 2oz), finely chopped
  • 1 clove garlic crushed
  • 100g (3 ½ oz) mushrooms, chopped
  • 1 level tbsp flour
  • 200ml (7 fl oz) full fat milk
  • 2 smallish (45g/ 1 ¾ oz) broccoli florets, quartered
  • 30g (1 oz) spinach leaves

Each serving should be accompanied by 1 tablespoon of rice (dry weight of about 30g/ 1 oz).

Please note:

Remember not to add salt to any of your baby’s recipes. Please check ingredients carefully as some product may contain allergens that you are unaware of.

Method:

  • Melt the spread and fry the onion and garlic for a couple of minutes.
  • Add the mushrooms stir and cover. Allow to cook for 5 minutes.
  • Stir in the flour and gradually add the milk, stirring all the time until the sauce thickens.
  • Meanwhile steam or boil the broccoli in unsalted water until tender.
  • Cook the spinach until it just wilts.
  • Stir the broccoli and spinach into the sauce.
  • Meanwhile cook the rice in unsalted water according to packet instructions.
  • Serve the vegetable sauce with the rice.
  • The vegetable sauce can be stored in the fridge for 24 hours, but is not suitable for freezing.Do not store any cooked rice.

Add cooked carrots or sweetcorn.

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