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Colorful Veggie Rice

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Colorful Veggie Rice

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Course: Side Dish
Cuisine: American
Keyword: Colorful Veggie Rice
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 594kcal


  • 1 cup brown rice, raw
  • 2 medium carrot
  • 1 medium cucumber
  • 1 stalk celery
  • 1/4 medium onion
  • 1 medium apple
  • 1/8 cup chopped parsley, fresh
  • 6 medium (3/4″ to 1″ dia) radish
  • 1 can drained chickpeas (garbanzo beans), canned
  • 1/4 cup, chopped walnuts
  • 1/4 cup cranberries, dried


  • 1/3 cup grapeseed oil
  • 3 tablespoon lemon juice
  • 2 tablespoon honey
  • 1 tablespoon vinegar, white wine
  • 1 tablespoon mustard, dijon
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper, ground


  • Cook rice as directed on package. Set aside to cool.
  • Meanwhile, shred carrots into a large bowl. Dice cucumber and celery; chop onion, apple and parsley; thinly slice radishes; and drain and rinse chickpeas. Add to bowl with carrots, along with walnuts and cranberries.
  • In a separate small bowl (or mason jar with lid), add grapeseed oil, lemon juice, honey, white wine vinegar, mustard, salt, and pepper; mix well. Pour into bowl of veggies and add cooked rice. Toss together to coat evenly.
  • Serve immediately at room temperature, or refrigerate for later and serve chilled.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!


Calories: 594kcal | Carbohydrates: 83g | Protein: 11g | Fat: 26g | Saturated Fat: 3g | Sodium: 406mg | Fiber: 10g | Sugar: 25g

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