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Rice Puree

Rated as 1.83 out of 5 Stars

"Simple and well-received baby food."
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Ingredients

55 m servings 183 cals
Original recipe yields 6 servings

Directions

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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.

Nutrition Facts


Per Serving: 183 calories; 3.6 g fat; 32.9 g carbohydrates; 4.2 g protein; 0 mg cholesterol; 564 mg sodium. Full nutrition

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Reviews

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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!!!