Rainbow rice
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Rainbow rice

By Lesley Waters

This colourful salad is a good way of getting lots of veggies and seeds into your childrens diet

  • Prep:10 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 450
  • fat 19g
  • saturates 3g
  • carbs 64g
  • sugars 0g
  • fibre 6g
  • protein 10g
  • salt 0.07g

Ingredients

  • 100g basmati rice, long grain rice or brown rice
  • 1 small red pepper, deseeded and finely chopped
  • ½ cucumber, deseeded and finely chopped
  • 1 large carrot, grated
  • 6 dried apricots, chopped
  • 2 tbsp toasted pumpkin seeds or sunflower seeds
  • 2 tbsp olive oil
  • ½ orange, juice only

Method

  1. Cook the rice as per pack instructions. Drain, rinse and drain again. Mix with the red pepper, cucumber, grated carrot, dried apricots and toasted pumpkin seeds. Drizzle over olive oil and the orange juice.

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