For a five or six year old, trying new foods can be tough. Making something new and actually liking it can be even tougher. With GSF’s herbed rice salad and the adventurous students at 24th Street, all of these feats were passed with flying colors and happy taste buds!
Mrs. Lam’s kindergarten class came into the garden eager to learn. They learned about herbs and gently harvested their very own mint. In small bowls, they added nutrient rich brown rice, naturally sweet dried cranberries, vitamin-packed almonds, calcium rich feta cheese, and fresh mint. Next, they worked as a team to create a fresh orange juice and olive oil-based dressing. After adding a spoonful of dressing to each of their bowls and mixing until the ingredients were perfectly combined, they dug in.
Eyes lit up! Smiles spread across faces! Bellies were rubbed in satisfaction! And of course, pats were given on the backs of such brave and talented chefs!
Here’s the recipe to try at home!! After all, this kid-tested salad made our students proclaim, “I love this,” “This is so good,” and “I’m going to make this at home!”
3 cups cooked and cooled brown rice
1/4-cup dried fruit (Currants, cranberries, raisins)
1/8-cup shaved almonds
1/4-cup feta cheese
2 tbsp. olive oil
A sprinkling of fresh herbs from the garden to taste
Juice of half an orange, lemon or lime
1. In a bowl combine rice, dried fruit, nuts and cheese then mix.
2. Chop herbs of choice.
3. In a separate small bowl combine olive oil, orange juice, chopped fresh herbs and whisk together.
3. Add oil mixture to rice mixture and stir, making sure the rice is evenly coated.