Tonight I made a particularly good recipe. Should be baby-friendly if the baby has had most of the ingredients. All the meat and vegetables were organic, and local if I could find them. I'm getting a little better.
Bison Barley Risotto: (makes two extremely generous adult portions and enough baby food for about 4 toddler meals)
1 lb ground bison (can substitute beef)
2 Tbsp butter
~3 Tbsp minced garlic
1 quart carton of vegetable broth
~1 cup water
~1/2 cup milk
1 cup dry pearled barley
1 zucchini
2 shallots
3 portabello mushroom caps
spices to taste: salt, pepper, thyme, sage, bay leaves, coriander, oregano
1. Melt butter. Add meat and shallots to pan. Brown meat.
2. Add garlic and barley and saute for one minute.
3. Add broth just to cover barley. Add spices. Cook, stirring, until broth is almost evaporated. Add more broth. Continue this process until carton is empty, about 25 minutes.
4. Add zucchini and mushrooms. Cook until soft and barley is desired texture, adding water whenever risotto begins to stick (about 15 minutes).
5. Remove bay leaves. Add milk, remove from heat, stir and let stand for 5 minutes. Puree baby's portion and serve.
2 comments:
This looks like a wonderful fall meal - with home made bread?! We can get bison at the local farmers market, and my youngest and his sitter have been learning to cook together and I think would love to try this.
grace and peace!
Hope you like it. If Barnacle Boy is a measurer and measures his spices, I'd be grateful to have his measurements so I can add them to the recipe. I'm an incorrigible shaker. You'd think that chemistry background would have cured me of it, but it doesn't seem to have had any effect!
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