61–72 months
Bulgur pilaf with tomato
Main mealPrep 15 minCook 29 minPortions: 4
Ingredients
- 1 cup coarse bulgur
- 3 ripe tomatoes
- 1 onion
- 1 tablespoon olive oil
Method
- Peel and grate the tomatoes. Finely chop the onion.
- Soften the onion in the olive oil for 6 minutes, add the tomato and cook 8 minutes.
- Add the bulgur and 1.5 cups of hot water, cover, cook 15 minutes, rest 10 minutes.
- Serve warm.
Texture
Separate, fully softened bulgur grains.
Serving
Serve with a spoon.
Preparing for choking safety
The tomato skins are removed. The bulgur is never left firm.
Key nutrients
CarbohydrateFibreProtein
Storage
Cool within 1 to 2 hours of cooking, then refrigerate or freeze in small portions. Use a refrigerated portion within 2 days. Eat a defrosted portion within 24 hours. When reheating, heat until steaming hot all the way through, then let it cool before serving, and reheat any portion only once. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your child should be sitting upright and someone should stay with them while they eat — never while walking, running or in a moving car. No salt or sugar is added to these recipes. Round foods such as grapes, cherry tomatoes and olives are still always cut into quarters at this age. Egg, meat and fish must be cooked all the way through, and unpasteurised dairy is not used. Check fish carefully for bones, and do not serve shark, swordfish or marlin. Children of the same age do not eat the same amount and appetite varies from day to day — follow your child's lead rather than pushing. If your child has an allergy, eczema, or a family history of allergy, talk to your family doctor or paediatrician before introducing new foods. Introduce foods that can trigger an allergic reaction one at a time and in small amounts, so you can spot any reaction.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.