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From the Garden Rice


6 Servings12 Servings24 Servings
Rice, brown, dry1 cup2 cup4 cup
Asparagus, chopped0.5 cup1 cup2 cup
Baby carrots, chopped0.75 cup1.5 cup3 cup
Bell pepper, red or green, chopped0.25 cup0.5 cup1 cup
Squash, chopped0.5 cup1 cup2 cup
Mushrooms, sliced0.25 cup0.5 cup1 cup
Olive oil0.5 Tbsp1 Tbsp2 Tbsp
Water, divided1.5 cups3 cups6 cups
Cooking spray- - -


  1. 1. Preheat oven to 425 F. Spray roasting pan with cooking spray.
  2. 2. Combine carrots, asparagus, peppers, squash, mushrooms, and 1/2 cup of water in pan.
  3. 3. Cook for 20 minutes, stirring at 10 minutes.
  4. 4. While vegetables are cooking, make rice as directed on package.
  5. 5. Heat oil in medium-size pot. Add rice. Cook until water is absorbed.
  6. 6. Add remaining water 1 cup at a time, stirring until absorbed until adding more.
  7. 7. Add vegetable mixture to rice.
Nutrition Facts
Serving size 3/4 cup (152g)
Amount Per Serving
Calories 145 From Fat 12
% Daily Value*
Total Fat 1g 2%
Sat. Fat 0g 0%
Cholesterol 0mg 0%
Sodium 24mg 1%
Total Carb 30g 10%
Dietary Fiber 2g 8%
Sugars 2g
Protein 3g
Vitamin A 80% Vitamin C 15%
Calcium 2% Iron 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food For Thought

Combining vegetables with rice makes a quick side dish for any meal. If short on time, use a frozen vegetable mix.

CACFP Crediting

For 3-5 year olds; Lunch/Supper. Must serve all of the following:

  • Grain/Bread
  • Fruit/Vegetable