Rice with Veggies and Mushrooms for Baby-Led Weaning
A delicious and nutritious rice dish with leeks, onions, garlic, and portobello mushrooms. This recipe is perfect for the whole family and can be customized with different veggies and spices to suit your taste.
Ingredients
- 200 grams white rice
- 2 leeks (chopped)
- 1 onion (chopped)
- 5 garlic cloves (chopped)
- 2 1/2 cups broth (no salt added)
- Herbes de Provence
- 3 tbsp olive oil
- spices to taste
- salt (for children over 2 years old)
Instructions
- Rinse the rice.
- Add some oil and chopped leeks, onion, and garlic in a pot over medium heat. Sauté for a few minutes until softened
- Add the mushrooms and cook until they release their water and it has evaporated
- Add a tablespoon of butter and stir until melted and golden
- Add the rice and the Herbes de Provence, stirring for a few minutes until the rice is coated with the butter
- Add the hot broth or water and stir well
- Let it simmer for 15 minutes or until the rice is cooked
- Remove from heat and let it rest for 5 minutes before serving
Video
Notes
- This recipe is a great way to introduce your baby to the flavors and textures of vegetables and mushrooms.
- You can add different veggies or spices as your baby grows to keep the recipe interesting.
- Be prepared for some mess; having an easy-to-clean high chair would be helpful.