From 7 monthsLunch and dinnerUnder review by our nutritionist
Green rice with spinach and shredded chicken
Finely chopped spinach cooks together with the rice and speckles the grains green. It is an easy way to put dark leafy greens on your baby's plate every day. On top goes very finely shredded chicken, in a thicker mash with soft grains and little strands of meat, for a baby who is learning to chew.
- Difficulty
- 3 out of 5
- Ingredients
- 2 out of 5
- Time
- 3 out of 5, 35 min35 min
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Makes 2 servings Freezer-friendly
Ingredients
- 2 tbsp uncooked white rice
- 1 handful of spinach leaves (about 8 leaves), washed and finely chopped
- 1 small chicken breast tenderloin (about 2 oz / 50 g)
- ¼ small onion, finely chopped
- 1 garlic clove, crushed
- a drizzle of olive oil
How to make
- 1Cook the chicken in water with the onion and garlic for about 20 minutes, until cooked all the way through. Save the cooking water.
- 2In a small saucepan, add the rice and 1 cup of the chicken water. Cook over low heat, covered, for about 15 minutes.
- 3Add the chopped spinach and cook 5 more minutes, until the rice is very soft. Add more water if it dries out.
- 4Shred the chicken very finely with two forks.
- 5Lightly mash the rice with a fork, drizzle with the olive oil and serve with the chicken on top.
Tips
- Texture (7–8 months): very soft rice, coarsely mashed, finely chopped spinach and chicken in short strands. No blending.
- Get more iron: serve a fruit with vitamin C for dessert (orange, papaya) so the body absorbs more of the iron in the spinach.
- To vary: swap the spinach for collard greens (or kale) or finely chopped broccoli leaves.
- Storage: freeze in portions for up to 1 month. In the fridge, up to 2 days.