Baby Congee
This savoury rice porridge contains many of the ingredients that baby needs to get through the day. Adding scant amounts of ginger, garlic and chicken to mild rice is a great way to introduce new flavors to your baby. The oil in this recipe is a good source of fat, which supplies energy and aids in the absorption of fat-soluble vitamins. The carbohydrates found in rice provide another source of energy and assists in the utilization of fats.
| 1 tsp | oil | 5 mL |
| 2 tbsp | minced shallots | 30 mL |
| 1 | small clove garlic, minced | 1 |
| 1 tsp | minced ginger | 5 mL |
| 1 cup | cooked white or brown rice | 250 mL |
| 2 cups | water | 500 mL |
| 1/4 cup | finely chopped cooked chicken | 50 mL |
| 2 tbsp | finely chopped carrots | 30 mL |
| 1 tbsp | finely chopped celery | 15 mL |
In a deep skillet, heat oil over medium high-heat. Cook shallots, garlic and ginger for one minute. Stir in rice. Add water and bring to boil. Reduce heat and stir in chicken, carrots and celery. Cook until rice is very soft and vegetables are tender, about 30 minutes.
Makes 6 to 8 servings.
Per 1/4 cup (50 mL) serving: about 45 cal, 7 g carbs, 0 g fat, 2 g protein.
Source: www.riceinfo.com
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