Beef and Vegetable Porridge for Baby (Toddler & Family-Approved!)
A warm, savory rice and quinoa porridge with ground beef and minced broccoli and carrots — soft enough for baby, hearty enough for the whole family, and easy to freeze in portions.
Equipment
- Food processor or blender (for mincing vegetables)
- Medium pot
- Kitchen thermometer (to confirm safe cooking temperature)
- Freezer-safe trays or containers
- Wooden spoon
Ingredients
- 1½ cups white rice short grain is my go-to, but any starchy rice works
- ⅓ cup quinoa
- 4 oz ground beef
- 1 cup broccoli florets
- ¾ cup carrots
- ½ tbsp toasted sesame oil
- Salt to taste
- 4 cups water
Instructions
Prep the veggies
- Add the chopped broccoli and carrots to a food processor or blender and pulse until minced. Set aside.
Cook the rice
- Wash the rice and quinoa, then add to a medium pot with 4 cups of water. Bring to a boil, then reduce to a simmer. Stir frequently so the rice doesn't stick to the bottom of the pot. Continue to simmer and stir until the rice is fully cooked and starchy, adding more water as needed.
Add the vegetables and beef
- Add the minced broccoli, carrots, and ground beef to the pot. Continue to stir until the beef is fully cooked (use a thermometer to confirm the porridge and beef have reached a safe temperature). 4. Season with salt to taste and finish with the toasted sesame oil.
Freeze and store
- Once the porridge has cooled, portion it into freezer-safe trays or containers and store in the freezer.
Notes
Swap the ground beef for pork, chicken, or minced shrimp (check with your pediatrician first).
- Any starchy rice or grain works in place of the quinoa; any well-cooked vegetable can replace the broccoli and carrots.
- Crumble roasted nori over the top right before serving for extra flavor and texture.
- A genuine family favorite — not just for baby.
- Freezes well in individual portions for up to 2 months
Tried this recipe?Let us know how it was!