Eating the “colors of the rainbow” helps us stay healthy by providing special plant chemicals, found in the pigment of the plant, that support many aspects of our health.
This recipe provides the colours: Red, orange, green, blue/purple, white/tan and yellow, which is all 6 colours of the phytonutrient rainbow, making this a “Full Spectrum” dish.
Cooked and cooled rice provides Resistant Starch, which helps promote beneficial bacteria in the gut! It is also a good way to use up leftover rice. Be sure to use day-old rice, or at least cold rice as warm, fresh rice absorbs too much liquid. You may vary the ingredients to your tastes and dietary needs.
Mix all ingredients.
Keeps well; is even better the second day.