Thursday, February 26, 2009

Babyfood - Summer Squash and Rice

Summer Squash and Rice
2 yellow squash
2 zucchini
1 sweet onion
1 tsp garlic
1 cup water
1/2 cup brown rice
Cook the rice according to directions.
In a skillet, add about a teaspoon of olive oil and a teaspoon of butter. Cut the squash and onion into equal-sized pieces. Add to the pan with the garlic over medium heat and sautee until very tender. When the rice is done, stir into the veggies. Puree in small batches thinning with water or chicken broth as needed, and freeze in ice cube trays overnight. Serve with chicken or on its own.

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