Get your children involved in cooking and food preparation with this simple, colorful and nutritious easy Rice and Quail Eggs Salad.
This post is sponsored by Uncle Ben’s®
Often the lunches that our kids prefer are not necessarily the best or most nutritious. We have to balance their tastes with what’s good for them. I have found that the easiest way to negotiate with them is to involve them in the preparation.
You may think that a dish that includes the words “salad” and “healthy” in its description will be the subject of protests and nose-flinching by the little ones. It doesn’t have to be so, get them involved in the making of this colorful Easy Rice and Quail Eggs Salad for Kids and your kids will be singing its praises.
Considering that little kids best not be dealing with fire or sharp knives, the first rule of cooking with kids is that grownups should be in charge of those parts of the process. And since kids are not known for their patience, is best to involve them at the end stages of assembly when all the cutting and cooking has been done. This recipe is fantastic for that, it has sufficient assembly steps that kids will do it and not feel cheated out of cooking.
Make sure to blanch the vegetables and boil the eggs beforehand and let them reach room temperature. Then step aside, let them peel the eggs, let them mix, season, stir, poke, try, taste.
There’s another trick to getting your kids excited about cooking: I call it “the star ingredient”. In this case it was quail eggs. My daughter loves eggs, imagine how giddy she was when she found out that there are cute, tiny eggs (they’re always available in our supermarkets).
She peeled them –not perfectly, I must admit– then proceeded to mix all the ingredients. She did cut the eggs (it can be done with a plastic knife), tasted, and seasoned it to her liking.
Easy Rice and Quail Eggs Salad Recipe
- 2 cups of Uncle Ben’s White Rice , cooked (see recipe)
- 1/4 cup of blanched peas
- 1/4 cup of diced , blanched carrot
- 1/4 cup of black olives , cut into quarters (optional)
- 1/3 cup of diced bell pepper
- 1/4 cup of diced york ham (optional)
- 1 doz quail eggs , boiled, peeled, cut into quarters or halves
- 1 tablespoon of rice vinegar
- 1 tablespoon of olive oil
- 1/2 teaspoon of salt
- A pinch of sugar
- Mix white rice, peas, carrot, olives, bell pepper, ham and boiled eggs. Arrange in a serving bowl.
- Mix rice vinegar, oil, salt and sugar. Pour on the salad and toss.
- Serve at room temperature
Cooking with your children makes for a great beginning. Visit www.unclebens.com and click on The Ben’s Beginners™ Cooking Contest page to learn more! This is a sponsored conversation written by me on behalf of Uncle Ben’s. The opinions and text are all mine.