Masala Rice Bowl

Ready for Thanksgiving? Let’s spice things up! This delicious Masala Rice Bowl has everything you need for a perfect Turkey Day side dish. The mix of fresh and cooked veggies creates a beautiful medley of color that will brighten up your holiday table. (Psst! It’s also healthy to boot!) Since the rice is cooled, you can make it a day ahead or use extra rice you have left over. Basmati lends a wonderful nutty flavor to this savory salad, but short-grain brown rice works well too. No garam masala? No problem. You can swap in ground saffron for a more Mediterranean flavor, or feel free to experiment with 2 teaspoons of your favorite spices. Enjoy!


Serves 6-8

Hands-on time:

25 minutes

Start-to-eat time:

2 hours 5 minutes


  • 4 large carrots, chopped
  • ½ red onion, diced
  • 4 tablespoons olive oil, divided
  • ½ teaspoon + 1 pinch salt, divided
  • pinch of pepper
  • 1 cup brown basmati rice
  • 2 cups water
  • 2 Persian cucumbers, diced
  • ½ cup chopped parsley
  • ¼ cup chopped mint leaves
  • 2 scallions, thinly sliced
  • 2 tablespoons lemon juice
  • 2 teaspoons garam masala
  • 4 ounces crumbled feta cheese

Kids kitchen skills:

  • roasting veggies
  • cooking rice
  • chopping & dicing


  • knife & cutting board
  • measuring cups & spoons
  • small pot & fork
  • large casserole dish
  • spatula
  • large bowl
  • mixing spoon


Grown-up steps
  1. Heat the oven to 400° F. Mix the chopped carrots and diced onion in a casserole dish. Toss them with 1 tablespoon of olive oil and a pinch of salt and pepper (about ⅛ teaspoon). Roast for about 30-35 minutes, tossing the veggies halfway through, until the carrots and onion are golden brown. Let them cool.
  2. Meanwhile, place the rice and water in a small pot, and bring to a boil over medium-high heat. Cover, turn down the heat, and simmer for 35 minutes. Remove the rice from heat, and let it sit for 5 minutes. Then fluff with a fork. Let it cool completely, about 1 hour. (If you like, you can prepare the rice 1 day ahead.)
  3. While the rice is cooling, prepare the rest of your veggies, herbs, and spices.
  4. Add all the herbs and veggies (including the carrots) to a large bowl. Pour in 3 tablespoons of olive oil, the lemon juice, ½ teaspoon of salt, and mix well.
  5. Gently fold in the cooled rice, and top with the crumbled feta cheese. Serve up a savory salad and add some spice to your Thanksgiving table!

Hungry for more?

Sign up for our cooking kits! Teach your kids important culinary skills and empower them with kitchen confidence.

Every monthly kit includes

  • 3 exclusive recipes
  • Quality cooking tool
  • Foodie Fun magazine
  • Achievement stickers
  • Wordstir family game
  • Shopping list

Select a subscription plan

The official MasterChef Junior cooking kit for kids

Join this plan
Free Apron Included
per month
Total $71.97
Join this plan
Free Apron Included
per month
Total $132.00
Join this plan
Free Apron Included
Save $12!
per month
Total $239.88
Join this plan
Free Apron + Mitt
Save $12!

Free shipping on all U.S. orders!

All Subscriptions Renew Automatically. You Can Pause Or Cancel At Any Time!

Fun cooking kits at your doorstep

10% Discount
Free Shipping
Next time
15% Discount
Free Recipe Binder
No luck today
Free Hat & Apron Set
50% Discount
Get your chance to win a prize!
Enter your email address and spin the wheel. This is your chance to win amazing discounts!
Our in-house rules:
  • One game per user
  • Cheaters will be disqualified.
Send this to a friend