12 broad bean pods
1 small pumpkin or butternut squash
100g wholegrain rice
Makes six portions
Suitable from 9 months
What to do:
1 Wrap the pumpkin/butternut squash in silver foil and place in the oven for approximately 45 minutes at 350⁰C.
2 Rinse the wholegrain rice in cold water, then place in boiling water for 25-30 minutes. When cooked remove and put to one side.
3 Split each broad bean pod and remove the beans from inside.
4 Add the beans to boiling water, cooking for around ten minutes or until soft.
5 When cooked, drain the beans and remove from the tough skins.
6 Blend the beans with a little water, making a smooth paste, and put to one side.
7 When cooked, remove the pumpkin/butternut squash from the oven. Scoop out the insides and place in a blender with the cooked rice to form a puree.
8 Mix the puree with the broad beans to form a comforting creamy combination.
Recipe courtesy of Plum.