Taste the “grainbow” with these colorful, veggie-packed bowls!
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
In large saucepan, bring water to boil over high heat. Carefully add rice and salt to saucepan. Reduce heat to medium and simmer, stirring occasionally with wooden spoon, until rice is tender, 30 to 35 minutes.
While rice cooks, set colander in sink. Pour chickpeas into colander. Rinse chickpeas with cold water and shake colander to drain well. Transfer chickpeas to medium microwave-safe bowl. Rinse colander and leave in sink.
Add turmeric and 1 tablespoon oil to chickpeas and use spoon to stir until evenly coated. Heat in microwave until warmed through, about 1 minute. Use oven mitts to remove bowl from microwave; set aside.
When rice is ready, carefully pour into now‑empty colander in sink (ask an adult for help; saucepan will be heavy and hot!). Carefully shake colander to drain well. Transfer drained rice to large bowl.
Carrot ribbons can dress up any salad or grain bowl. Here’s how to make them:
Fruits and vegetables come in all colors of the rainbow, from red radishes to green broccoli to purple potatoes. These colors come from different molecules in the plants, such as lycopene (found in red fruits and veggies) and anthocyanins (found in blue, red, and purple produce). Those molecules not only help the plants function, they also help keep us healthy—if we eat them!
Mix things up (and eat your colors!) by swapping these other colorful vegetables into your Rainbow Grain Bowl.
Red: Sliced radishes, roasted beets
Orange: Roasted sweet potato, sliced orange bell pepper
Yellow: Sautéed yellow squash, steamed corn
Green: Roasted broccoli, cooked green beans
Blue/Purple: Pickled red onions, roasted purple potatoes