I think bulgur wheat must be the ideal baby grain - it's the perfect size and it packed full of goodness including protein.
1 tablespoon bulgur wheat
1 thin slice of butternut squash, finely chopped
1 cherry tomato, halved
small handful of spinach
1 teaspoon yoghurt
4 tablespoons water
Lightly fry the bulgur wheat and squash in a small amount of olive oil. Add the tomato and the water and bring to the boil. Cover, turn the heat right down and simmer for 12 minutes. Add the spinach and as soon as it has wilted, remove from heat and whizz to desired consistency. Add yoghurt before serving.