8 – 10 months
1 cup of salt-free vegetable stock (or homemade stock, or plain water)
½ cup of brown rice
1 heaped tablespoon of finely diced peeled carrot
1 heaped tablespoon of chopped broccoli florets
1 heaped tablespoon of diced zucchini (courgette)
¼ cup of finely diced cooked chicken (from a poached or roasted chicken)
½ teaspoon of chopped fresh parsley
½ cup of grated Cheddar cheese
1. Bring the stock or water to the boil in a small/medium saucepan (with a lid) over medium heat, stir in the rice and bring back to the boil.
2. Cover with a well-fitting lid, reduce the heat to very low, and cook very gently for 30 minutes.
3. Add everything except the cheese, re-cover the pan, and continue to cook gently for a further 10 minute.
4. Turn off the heat and transfer the mixture to a bowl, then add the cheese and mash or chop well to the desired consistency.