Asian Confetti Rice

Incorporate more whole grains into your child's diet with this clever brown rice recipe that won't disappoint! It's a great way to use leftover cooked rice and to save time.

1 cup uncooked brown rice

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

Rinse 1 cup uncooked rice. Add rinsed rice to 2 1/4 cups water, bring to a boil. Turn heat to low and let simmer for 45 minutes until water is absorbed.

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.