Rainbow Rice Salad

More holiday fun inspired by that green day, this one is super easy and just might get some veggies into your wee ones. It's white rice based salad cooked in veggie broth and a wee bit o' turmeric. The broth adds some good old fashioned vitamins (use a low sodium if you can) and the turmeric gets the heart pumping and turns that bit of rice into gold!All you need to do is whip up a batch of rice, white rice makes for a more vibrant gold color but brown rice will fine. While the rice is cooking, grab you favorite muffin tin or a series of small bowls, a handful of vibrant veggies and get chopping.This is a rice salad that tastes just dandy all warm and toasty but is meant to be devoured chilled or at room temperature. Some of my veggies are raw and some are steamed, it just depends on the veggie.

Here's what I chopped up:
*red-radishes & dried cranberries
*orange-steamed carrots
*yellow-steamed squash
*green-steamed broccoflower
*purple-raw cabbage and red onionChop your goodies up to appropriate bight sized pieces and place each kind in one section of the muffin tin. Fluff up the rice and let your wee ones do the topping. Season the whole shabang with a pinch of salt and/or pepper along with a squeeze of an orange and you are good to go. I also added a bit of green onion to mine and some nuts, cause I like nuts.
If your tot isn't a fan of rice, cut your veggies into larger pieces and add some turmeric to a yogurt dip for the pot o' gold. You can do this with fruit too of course, turmeric is very subtle in flavor and al ittle adds a lot of color. Enjoy!