Lamb, Veggie and Rice2012-02-23
- Servings : 12-24
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Finally had five minutes to write up some of my new flavours. Harry has started crawling, and he is a speed crawler. Particularly interested in our insanely fluffy ginger cat Barry. Poor Barry. Anyway, this is a new attempt at lamb, and a definite favourite of Harry’s, he does the little excited kick under the highchair when he can smell it cooking. Very cute.
UPDATE: Harry is now 21 months, he ate this recipe until he was about 15 months old – only the texture changed. A classic that people constantly write to me about, definitely worth a try with your baby.
Note: store bought stock generally contains added salt and gluten – in general homemade is best or check for gluten free specified, if required for allergy purposes.
Nutrition Note: Lamb is rich in iron, vital for brain development in infants and children.Join us on Facebook for other foodie bits and pieces.
- 1 cup cooked brown rice (or quinoa)
- 300g lamb, diced into small chunks
- 2 zucchini, sliced
- ½ brown onion, finely sliced
- ½ cup peas
- ½ sweet potato, chopped
- 2 cups salt reduced vegetable stock* (or water)
- Olive oil
- *Note: some stock contains gluten. Check for gluten free, if required or even better - make your own.
Heat the oil in a large saucepan. Saute the onions until clear. Add the chopped lamb and cook through -
Add the sweet potato and stock, cover and leave for 5 minutes or until sweet potato is soft. Add the zucchini and peas, cook for a further 5 minutes - or until the veggies are tender -
Puree until you have desired consistency, add the rice and give it a few more blasts (don't over puree the rice as it will turn gluggy) -
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