Asian

Confeti 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	Soy sauce
1/4 Cup	Soybeans, shelled and frozen
1/4 Cup	Corn, frozen
2	Shitake mushrooms, finely chopped

Dressing:

1 Tablespoon	Soy sauce
1 teaspoon	Roasted sesame oil
1 teaspoon	Lemon juice
1/4 teaspoon	Ginger, powdered

Method:

• 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.

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