Along with a sleep fighting our babe is also being uber picky with her meals (which I am SOOOO not use to!). Veggie pouches have been our friend, mainly in the bathtub, while I distract her with bath paint and bubbles... And sneaking in all sorts of veggies in her current favorite foods also helps! And this girl sure loves herself some rice (actually all grains are a go for her!!!) so this week I played around with some shredded and pureed veggies and viola this veggie brown rice was born.
And you know you've scored big time when your little one and the hubby both devour, multiple servings. This is a big batch, which means multiple meals for Z and us but feel free to cut in half.
This will be on repeat and I'll probably use barley or quinoa to switch things up a bit. But you could also do other veggies too.
Ingredients
1 cup shredded carrots
1/2 cup shredded sweet potatoes
1/2 cup shredded zucchini
2 large handfuls of spinach
1/2 frozen mango
2 cups brown rice
3 cups water
2 tbsp olive oil
2 tsp italian mix seasoning
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp cumin
Recipe
Throw first 5 ingredients in the blender and puree.
Heat oil in a heavy pot.
Add salt and rice.
Cook rice for 2 minutes.
Add pureed veggies/mango mix and the rest of the ingredients.
Add water and bring to a boil.
Cover pot and cook on low heat for 45-55 minutes or until all water is completely absorbed.
*It may take a little longer so take a peek after 45 minutes and mix but try and resist from checking it too many times. (the reason I use less water than the usual ratio is bc these pureed veggie/mango produce much more liquid).
I hope you all have some great things planned for the weekend!
xo
Natalie