You don’t have to use the vegetables I have included here, anything in season would be a great substitution. The important part is to make sure there are lots of different colours to make it more appealing to kids. Can be served hot or cold.
Mains
Rainbow Rice Salad
By Teresa Poynting
For the rice
- 1 cup brown rice
- 2 – 3 cups water
- 1 tbsp olive oil
- 2 tsp vegetable bouillon water
- 1 tsp marjoram
- 2 cloves garlic, crushed
For the veggies
- 2 – 3 medium carrots, finely chopped
- 2 cups black beans, cooked
- 1 -2 stalks of celery, finely chopped
- 1 cup fresh corn kernels
- 1 cup fresh herbs
- 1 small red capsicum, finely chopped
- 3 – 4 tbsp veg oil
- 3 tbsp lemon juice
- 2 tbsp rice apple cider vinegar
- sea salt to taste
- 1/4 cup Cashews, Walnuts or both
- 1/4 cup Dehydrated Botija Olives
- Step 1For the rice - Put all ingredients in a pot and boil for 45 minutes or so. Once the liquid is absorbed, let it stand while you prepare the veggies.
- Step 2For the veggies - Chop the vegetables into whatever size and shape your fussy family enjoys and mix in a large bowl. Add the nuts and olives.
- Step 3Place the lemon juice, vegetable oil, apple cider vinegar, sea salt and herbs in a small bowl and stir together to form a dressing. Pour the dressing over the chopped vegetables in the larger bowl.
- Step 4Add the now cooked rice to the other ingredients in the large bowl and mix together well.
