Vegetable and Rice Slice

25 Mar

Children are very sensory learners and cooking is a great way for children to get in touch with their senses. You can help them do this by bringing to their attention how different foods look (colour, shape), feel (rough, smooth, sticky etc), taste (sweet or savoury) and smell and also by drawing different sounds to children’s attention, for example the oven timer beeps when dinner is ready, or even the simple hiss of food cooking in the frying pan. You can also talk with children about what they use for each sense i.e. feel with your fingers, taste with your tongue. This simple activity helps children learn about their bodies.

When we made dinner tonight, Thomas and I went to pick the chives from the garden that we needed for our recipe. I gave Thomas some chives to eat. It is important to allow children to taste different foods individually so they can learn to differentiate flavours and also to develop their likes and dislikes. Encourage children to try new foods but don’t force them, if you make tasting foods a positive experience children are more likely to try new things.

I originally got this recipe from a Super Food Ideas magazine but have added my own spin to it. I usually double the recipe and freeze some, it can be eaten cold if you are looking for lunch box ideas.

Ingredients:

1/2 cup medium grain brown rice

1 large carrot, peeled and grated

1 large zucchini grated

125g can corn kernels, drained and rinsed

1/4 cup roughly chopped fresh chives

1 cup grated reduced fat tasty cheese

3/4 cup self-raising flour

4 eggs

1/2 cup reduced fat milk

To this I also add

1/2 cup ham or cooked bacon

1/2 cup pumpkin, grated

Method:

  1. Preheat oven to 180ºC/160º fan forced. Grease a 3cm deep, 20×30 cm (base) lamington pan. LIne with baking paper allowing 2 cm overhang at long ends.
  2. Cook rice following packet directions. Drain. Cool for 20 minutes.
  3. Combine rice, carrot, zucchini, corn, pumpkin, chives, cheese and flour in a bowl. Whisk eggs and milk together in a jug. Add to rice mixture. Stir to combine. Spread into prepared pan. Bake for 35 minutes or until lightly browned and cooked through. Stand in pan for 20 minutes. Cut into pieces. Serve.
  4. To freeze: wrap each piece in plastic wrap then foil and freeze for up to 2 months.
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