Vegan Rainbow Rice

Stumped as to what to make your busy family for dinner? Look no further! This vegan Rainbow Rice is full of colorful vegetables, flavor, and nutrition.

Better yet, my picky toddler devoured it! It only requires about an hour of your time to make enough to last for many meals. Feel free to use whatever you have available to you these are just the ingredients I used to create it.

Ingredients:

• 3 cups uncooked rice
• 2 cups button mushrooms
• 3 stalks green onion
• 1 head broccoli
• 2 garlic cloves
• ½ head of purple cabbage
• 2 whole carrots
• 2 stalks celery
• 3 leaves of kale
• ½ red bell pepper
• ½ yellow bell pepper
• ½ cup frozen green peas
• ½ cup frozen corn
• ½ tsp. liquid smoke
• Extra virgin olive oil
• Bragg’s liquid aminos
• ½ tsp turmeric powder
• 1 tsp garlic powder (more to taste)
• Salt and pepper to taste

Optional: nutritional yeast as a garnish

Method:

1. Fill the rice cooker or pot on the stove with 3 cups of rice and 5 ¼ cups of water. Turn on and let cook until the rice is fluffy.
2. Wash and slice mushrooms, green onions, garlic and broccoli. Drizzle the extra virgin olive oil in a pan on medium-low and add mushrooms and green onion. Cook until the mushrooms brown, then add garlic and liquid smoke, Bragg’s liquid aminos, turmeric powder, and garlic powder. Add broccoli on top and cook for about 5 minutes. When broccoli is cooked, place it all in a bowl and set aside.
3. Add more of the extra virgin olive oil to a warm pan. Wash and chop purple cabbage, carrots, celery, kale and bell peppers. Place in pan and cook until vegetables are soft.
4. Add the mushroom and broccoli mixture back into the pan, along with the frozen green peas and corn.  
5. Add in the cooked rice and mix well. Add more Bragg’s liquid aminos, garlic powder, salt and pepper.
6. Serve and enjoy!

And there you have it! Super quick and easy, yet delicious and toddler-approved, vegan rainbow rice!