Spring 2021 UPDATE —I’m stepping up the veggie load but the goals of this recipe remain the same— to keep it simple, quick (but not bland!) AND somehow exciting enough that both of my kids will eat their veggies. That said, I’m sharing two variations because…no single variation is seemingly successful with both of my currently very particular kids. The difference is simply that my 5-year-old (now 6-year-old) will eat the veggies if they’re chopped up beyond recognition and magically transformed into colorful “sprinkles” that make the rice “rainbow”. My two-year-old (now 3-year-old), on the other hand, loved big chunks of vegetables that she could grab individually and stuff into her mouth. Apparently, now she’s flipped and joined the “sprinkles” club. So here goes—Rice with Bok Choy and Carrots!

Ingredients:

1 tbs whole cumin seeds

1 tsp ground coriander

1 tbs toasted sesame oil

1 bunch of green onions, chopped (optional, if this isn’t a dealbreaker for the kids. Currently, it is for one of mine…)

3 cups rice

2 to 3 cubes bouillon (I use veggie bouillon.) Two cubes may be plenty, depending on how salty you like it.

1 bunch bok choy and/or swiss chard (thinly sliced, or chopped obsessively into “sprinkles”)

12 tiny carrots, or 6 regular-sized, sliced (or finely grated into “sprinkles”)

1/2 head of cauliflower more or less, grated into ‘rice’ or roughly chopped into ‘arbolitos’ (little trees)

microgreens (optional, for garnish!)

Instructions:

1. In a pot (preferably one with a thick bottom so rice doesn’t burn so easily) over medium heat, add sesame oil, cumin seeds, coriander and optional green onions and stir fry for a minute

2. Add rice and stir fry for another minute (I hear this helps get rid of some of the starch that brings blood sugar levels up…)

3. In a cup of hot water, dissolve the bouillon cubes and add to pot. Add 4 1/2 more cups water and the veggies (carrots, bok choy, swiss chard and cauliflower).

Cover with a tight-fitting lid over medium heat until it comes to a boil, then reduce heat to low and let simmer until all the liquid is absorbed.

Garnish with microgreens, if you like, and enjoy with your favorite protein (Try mung beans or peanuts!) for a complete meal.