Egg &Herb Rice

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Eggs are an important part of a baby’s diet providing essential nutrients like Vitamins A & D and Proteins and are also a rich source of Iron. Although egg whites are known allergens and not recommended for babies below the age of 1, well cooked egg yolks are safe to introduce between 6 to 8 months.

I got Keya started on boiled mashed egg yolks at about 7 months. As I din’t know to many ways to use a boiled egg yolk, I just mashed it into her dal-rice khichdi (Khichdi is the Indian term for rice and lentils cooked together till extra soft and flavoured lightly with turmeric, garlic and turmeric). Although she loves her khichdii, I was keen to introduce her to some newer flavours. I whipped this super simple dish up for her the other day and she just lapped it up! Dinner time was 7-1/2 minutes from start to finish!

photoIngredients:

– 1 or 2 egg yolks, whisked well

– 3 to 4 tbsp brown rice, ground to the texture your baby likes

– a small knob of butter

– a small pinch of dried oregano, basil and black pepper

– a couple of tablespoons of warm whole milk

To make:

1.  Cook the brown rice in water till soft. Whisk the egg yolks together with a tablespoon of milk.

2.  Melt the butter over a slow heat in a non-stick saucepan. Add the eggs and allow them to set just a little bit. Whisk to scramble. When the eggs are scrambled, add the cooked brown rice.

3.  Sprinkle the dried herbs and pepper and mix well. Add a spoon of milk or two if the mix becomes too sticky.

Serve immediately.

 

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