Azmina’s Rainbow Rice
Prep time: 5-8 mins
Cook time: 20 mins
1 mug basmati rice
1 1⁄2 mugs cold water
1 tablespoon bouillon (stock) powder
1 teaspoon crushed garlic
1 teaspoon crushed ginger
pinch of turmeric
handful of frozen peas & sweetcorn
2 medium carrots, peeled & diced
1/4 head white cabbage, shredded
2 medium red peppers, chopped
drizzle of sweet chilli sauce and roughly chopped coriander leaves, to serve
Veg Portions / Serving: 2
Recipe donated by Azmina Govindji for Veg Power. Photography and recipe by Azmina.
A low-fat rice dish marbled with colourful vegetables that cooks effortlessly in the microwave. Turmeric adds yet another level of vibrancy to this rainbow rice. This is a great way to get the kids involved as they can help peel the carrots, dice the peppers (if appropriate), add the brightly coloured vegetables, stir the uncooked rice, and then decorate the top after cooking. The vegetables can be all shapes and sizes, no need to be super neat. You don’t need weighing scales, just household measures. A perfect accompaniment to grilled fish or chicken.
Rinse the rice in a bowl to remove any starchy powder around the rice – this will help you get nice separate grains.
Put rice and water into a large microwavable container with a lid. Add stock powder, garlic, ginger, turmeric and vegetables.
Stir, cover and place in the microwave over high setting for 18-20 minutes, or until cooked (stir once at around 15 minutes). Serve topped with sweet chilli sauce and coriander leaves.
Top Tip: Try simply adding their favourite vegetable to the flavoured rice at first, then begin to add more and more veg, so you ease the children in gently. Aim to get a rainbow of colours.
Kids in the kitchen:
Get the kids rinsing the rice, pressing the microwave buttons, measuring the stock powder and spice, helping with some veg prep and adding the chilli sauce and coriander at the end.
Charlotte Radcliffe RNutr