Contrary to popular belief babies don’t like eating the same thing every day. Now I used to find it challenging to feed myself something interesting for lunch every day, then I had kids. Sure they may not complain (yet) and more often than not 50% of whatever I make them ends up on the floor but hey, I gotta try to mix it up once in a while.
This brings me to today’s lunch menu. It’s easy, healthy, and the kids LOVE it.This recipe is brought to you by Cooking For baby. A great book of “wholesome, homemade and delicious” recipes.
Barley & Mushrooms = yum!
- Pearl Barley 1/2 cup
- Unsalted Butter 1 Tbsp
- Garlic, 1 clove minced
- Cremini mushrooms 6oz, finely chopped (2 cups)
- low sodium broth, or home made baby’s stock, 1 cup
- salt, 1/4 tsp
- pepper, 1/8 tsp
- thyme, 1/8 tsp dried, or 1/2 tsp minced fresh
Makes approx 2 1/2 cups
Preparation
• In a dry saucepan over medium heat, toast barley, stirring often until starts to brown, about 3 minutes. Transfer to a medium large mixing bowl.
• In same saucepan over medium heat, melt butter. Add garlic and cook until aromatic, about 1 minute. Stir inmushrooms and cook until they release their liquid and become tender, about 3 minutes. Stir in barley, stock, 1/3 cup water, salt, pepper, and thyme. Bring to a boil over high heat, reduce heat to medium-low, cover and simmer until barley is tender, 30-35 minutes.
• Depending on your baby’s age and chewing ability, serve whole, pass through a food mill, or puree in a food processor, adding water to make a coarse puree.
To store – Refrigerate puree in an airtight container for up to 3 days.
* Mushrooms in this dish provide babies with plenty of B vitamins, iron and other minerals, and wholesome barely is a nice change from rice. You may choose more exotic mushrooms such as portobello, chanterelle, and shitake. Keep in mind this may alter flavors
Renegade Daddy 