6–8 months
Soft-cooked orzo
Main mealPrep 5 minCook 18 minPortions: 2
Ingredients
- 3 tablespoons of orzo pasta
- 250 ml water
- 1 small courgette
Method
- Peel the courgette and cut it into small cubes.
- Boil the orzo and the courgette together in unsalted water.
- Cook the orzo for longer than the packet time, until it crushes under your finger.
- Drain and mash lightly with a fork so no firm piece of orzo is left.
- Let it cool and check the temperature before serving.
Texture
Soft, small, lightly mashed pieces, with no firm or slippery whole orzo left.
Serving
Serve warm. Introduce foods that can trigger an allergic reaction one at a time and in small amounts, so you can spot any reaction.
Preparing for choking safety
Orzo is made from wheat; firm, slippery pieces are a choking risk. Cook it beyond the packet time and mash it lightly with a fork.
Key nutrients
CarbohydrateProteinVitamin C
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 baby should be sitting upright and someone should stay with them while they eat. Add no salt, sugar or honey; honey is not given before one year. Babies do not all manage the same texture at the same age — follow your baby's pace rather than pushing. If your baby has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods.
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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.