Rice Puree

"Simple and well-received baby food."
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Ingredients

55 m servings 183 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 3.6 g
  • 5%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 564 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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.

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Reviews

Read all reviews 5
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Condensed cream soups have WAY too much sodium for adults, let alone young children.

Oh, dear.

Change the soup to breastmilk or formula.

I am a lapband patient and it worked great for me- I added some protein to it when I pureed though. Great flavors!

The recipe itself is great, unfortunately my tot didn't like it. Oh well, maybe another time! Good idea though!!!

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