Beef Barley and Vegetables ages 9 - 12 months

Ingredients:
1/4 cup of pearl barley — rinsed thoroughly in a strainer under cold running water
1/4 lb. of ground beef or beef tenderloin — if using beef tenderloin, chop into small pieces before cooking
1/4 cup of organic low sodium beef or chicken stock
1 organic carrot — washed, peeled and chopped
1/2 cup of Portobello mushrooms — washed and chopped
1 tablespoon of fresh flat leaf parsley — washed and finely chopped  
Directions:


[*]Bring 1 cup of water to a boil in a small saucepan over high heat. Add barley and let boil for 1 minute. Reduce heat to low, cover and cook for about 15 minutes until all the water is absorbed and the barley is tender.  If necessary, add more purified water during the cooking process.

[*]Pour water into a pot until it is about 1 inch deep and bring to a boil over high heat. Place chopped carrots and mushrooms into a steamer basket and place the basket into the pot, be sure the water doesn't touch the bottom of the basket. Cover with a tight fitting lid and steam for 5-7 minutes.

[*]While the barley and veggies are cooking, bring 1/4 cup of the stock to a boil over high heat in a small/medium skillet. Add the beef and let cook until no longer pink inside, about 2 minutes.  Break up the beef with the end of a spatula or wooden spoon while cooking so the pieces stay nice and small.

[*]To serve, finely chop veggies and beef, mix with barley and top with a touch of the chopped parsley. If necessary, place the meal into a blender or food processor and pulse until the proper consistency for your baby is achieved.



Quick tip! Store the extra in an airtight container for up to 3 days in the refrigerator or up to 3 months in the freezer.
Excerpted from Sage Spoonfuls—Simple Recipes, Healthy Meals, Happy Babies.

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