It has been awhile since I have posted a recipe!

When I started to make this recipe for a church pot-luck, I knew it would be a good one to share.

I have made this for years and years – and do not even know who to give credit to for the recipe!

Rainbow Rice

4 TBSP oil for sautéing
one small red onion
4-6 cloves of garlic
1 large carrot
1 large stalk celery
1 red bell pepper
1 yellow bell pepper
1/4 a head of purple cabbage
1 handful of torn kale leaves
1 handful of frozen peas or frozen green beans
soy sauce
sesame seeds – optional – for garnish
4 cups cooked brown rice (2 cups dry, cooked in 4 cups of water)

Dice all of the veggies rather small. While chopping all the veggies, have the rice cooking. Sauté the veggies in the oil, until soft, about 12-15 minutes. Add the cooked rice, and some soy sauce to taste. Once in a serving bowl, you can garnish the top with sesame seeds if you like.

I doubled this recipe and it filled my crock pot to the top.

Enjoy!!

We use coconut oil for baking and cooking.

We use coconut aminos in place of soy sauce. Because of Lane’s severe allergy to soy, our home is soy free.