Rice and Dandelion Greens

This meal gives an opportunity to introduce lumpy textures, which is important to add to baby’s food after 6 months, and before 9 months of age as this can help children accept a variety of food textures as they continue to explore new foods. If you harvest your own dandelion greens, be sure to look for younger plants as they are more tender with less bitter taste. It’s also best to harvest plants that are not gown near roadsides or in areas like public parks as they may be sprayed with chemicals used to control pests and weeds. Whether you use dandelion greens or spinach, be sure to wash well in warm water to remove dirt and debris, then rinse with cold fresh water.

2 cups, or 16 ice-cube sized servings    
Preparation Time
10 minutes
Cooking Time
Common Allergens
Equipment List
 Measure cups
Medium heavy bottom pot with lid
Stove top
Potato masher or fork
1/4 cup
uncooked brown rice (or whole grain rice of choice)
2 cups
1 cup
potato (or sweet potato) peeled and chopped
2 cups
raw dandelion greens or fresh spinach (or 1/4 cup frozen spinach)

Add rice, potato, and water to a pot. 
Bring to a boil, then reduce heat to low. Cover and let simmer for 45 minutes, until rice is tender (or according to package instructions for your choice of rice). 
Once rice is cooked, add greens and turn off heat. Cover and let sit for 30 minutes. 
Drain any excess liquid. 
Mash with a fork or potato masher until lumpy and combined.

Source: Adapted from First Nations Health Authority, A guide to Your Baby’s First Foods, page 64 



Childcare facilities with 8+ children should check with their Licensing Officer about what is needed to serve food.

Rice and Dandelion Greens