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  • 100g Basmati rice
  • 350ml Vegetable stock
    – baby friendly
  • ¼tsp Turmeric
  • ½tbsp Vegetable oil
  • 3 Saffron strands
  • ½tbsp Olive oil
  • 50g Red pepper
    washed, deseeded, finely diced
  • 50g Courgette
    washed, finely diced 
  • 1tsp Minced garlic
  • A pinch of freshly ground black pepper
  • ¼tsp Dried mixed herbs

    Method

    • step 1

      Place the rice in a pot, pour over the stock and add the turmeric, vegetable oil, saffron and stir.

    • step 2

      Bring to the boil and simmer (covered) on low heat for 10mins or until tender.

    • step 3

      Whilst the rice is cooking, heat the olive oil in a frying pan and toss in the red bell pepper, courgette, garlic, black pepper and dried mixed herbs. Stir-fry for 6-7mins until tender.

    • step 4

      Once the rice is cooked, add to the frying pan and combine with the vegetables.

    • step 5

      Mash or blend if necessary and serve warm.

    • The bright sun-yellow rice acquires its colour from the SuperSpice turmeric, used as a natural colouring agent for generations.
    • Turmeric, in addition to being a cold and flu prevention remedy is a source of iron and manganese.
    • Iron is vital for transporting oxygen around the body, and the antioxidant mineral manganese is necessary for normal brain and nervous system function.
    • Suitable for vegetarians.

    Recipe from award-winning Easy Indian SuperMeals for Babies, Toddlers and the Family by Zainab Jagot Ahmed, available to buy now from Amazon UK (RRP £14.99). Also, shortlisted for the Prima Baby Awards 2015 – Best Family Cookery Book.

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