Kids love the flavors and aroma of the spices in this dish filled with fresh garden picked organic veggies. Organic whole grain brown rice is rich in protein and fiber, lowers cholesterol, and helps with stomach problems. The rainbow of veggies brings abundant nutrition. Brightly colored fruits and veggies are the magic secret for all around health. Each vivid color is a different spectrum of photochemical nutrients and antioxidants. The highest amounts of nutrients are located in the vegetable skins, which can be eaten after washing with a vegetable brush when the veggies are organic.
Kids can put ½ cup organic brown basmati rice in a pot with 1 ¼ cup water and simmer for 50 minutes. In a steamer, kids can cook 1 chopped organic red potato, 1 chopped organic carrot, ¼ cup chopped organic red pepper, 5 sliced organic crimini mushrooms, ¼ cup chopped organic red onion, 1 minced garlic clove, and 1 ½ cups of chopped organic rainbow chard.
In a small pot, kids can bring to a boil and then strain ¼ cup chopped organic dried apricots in ½ cup of water. Preheat the oven to 350°. To make the sauce, kids can put the apricots in a baking dish and mix with 2 tbsp organic extra virgin olive oil, 1 tsp fresh lemon juice, ½ tsp sea salt, ½ tsp cinnamon, ½ tsp cumin, ¼ tsp ground ginger, and ¼ tsp ground black pepper. Add the cooked rice and veggies to the baking dish and mix well. Bake in the oven for 20 minutes and serve.