This simple toddler friendly recipe combines lentils, veggies and rice in a delicious way.

• 3 tbsp lentils
• 2 tbsp brown rice
• 1 clove garlic, diced
• 1 tbsp tomato paste
• 1 cup water or chicken stock
• 1 tbsp olive oil
• 1/4 cup carrot, onion and celery mix
• 1 Bay leaf

In a small pot on medium heat, bring oil to temperature and add carrot, onion and celery mix, sauté for 3-5 minutes, add garlic sauté for 2 minutes more, stir in tomato paste. Add remaining ingredients and bring to a boil, reduce heat to a simmer cover with lid for 25 minutes. Check tenderness of rice and lentils, stir if needed add more water or stock. Cool slightly and let your little explorer enjoy!

Recipe Yields: 3 Servings

Storage Time: 3 months in the freezer

• 1/2 cup wild rice
• 1/2 cup brown rice
• 2 1/2 tsp chicken bouillon granules
• 1/4 tsp nutmeg
• 2 cup water
• 3 cup fresh mushrooms, sliced
• 3/4 cup dried apricots, chopped
• 3/4 cup celery, chopped
• 5  green onions, chopped

Rinse wild rice in a strainer under cold water for about 1 minute.
In a medium saucepan combine rinsed wild rice with brown rice, bouillon granules, and nutmeg. Add water. Bring to a boil; reduce heat. Cover and simmer gently for 45 minutes. If most of the water has been absorbed, add more water. Then add mushrooms, apricots, celery and green onions.

Cover: Boil gently over medium-low heat for 10 to 20 minutes, stir frequently. Vegetables should be tender. Again if water has been absorbed, add about another 1/3 water and transfer to a 2-quart covered casserole. Bake in at 375 for 25 to 30 minutes.

Serve with Apricot Glazed Chicken

Recipe Yields: 4-6 Servings

Storage Time: 3 days in the refrigerator