Asian
Confetti Rice
Chopsticks or not, this is a fun way to lunch with an Asian flair! Incorporate more whole grains into your child's diet with this cleaver brown-rice recipe that won't disappoint! It's a great way to use leftover cooked rice and to save time.
Makes
4 Servings
Ingredients:
| 2 cups | Brown or white rice, cooked |
| 1/2 Cup | Onions, finely chopped |
| 1 | Garlic clove, minced |
| 1/2 Cup | Red bell pepper, diced |
| 1 Tablespoon | Roasted sesame oil |
| 1/4 cup | Water |
| 1 Tablespoon | Wheat-free tamari |
| 1/4 Cup | Soybeans,, shelled and frozen |
| 1/4 Cup | Corn, frozen |
| 2 | Shitake mushrooms, finely chopped |
Dressing:
| 1 Tablespoon | Wheat-free tamari |
| 1 teaspoon | Roasted sesame oil |
| 1 teaspoon | Lemon juice |
| 1/4 teaspoon | Ginger, powdered |
Method:
Brown rice cooking instruction: Rinse 1 cup uncooked, brown jasmine rice. Add rinsed rice to 2 1/4 cups water, bring to a boil. Turn heat to low and let simmer for 45 minutes until water is absorbed.
- In skillet, saute onions, garlic, bell peppers and sesame oil on medium-low heat for 5 minutes or until tender.
- Add in water, soy sauce, soybeans, corn, and mushroom cook till tender.
- To make dressing, in separate bowl mix soy sauce, sesame oil, lemon juice and ginger.
- Remove vegetables from heat. Toss in rice and mix well.
- Add dressing to rice and vegetables. Mix together. Can be stored in refrigerator for up to 3 days.
Options:
Give this recipe a Thai flavor by adding in 1/4 cup roasted peanuts and 1 tablespoon chopped fresh mint. Chicken, shrimp, or pan-fried firm tofu cubes also make delicious additions.
Main Courses
| Chicken Salad Wrap | Asian Confetti Rice |
| Raspberry PB Sandwich | Pizza Grill |
| Pasta Primavera | Turkey Salad Sandwich |
