Recipe by Brynie Greisman

Rainbow Honey Rice

Rainbow Honey Rice add or remove this to/from your favorites
Parve Parve
Easy Easy
10 Servings


- Gluten - Soy

This colorful side dish tastes delicious and is a great accompaniment to meat or chicken. It can even be used as a stuffing for peppers or chicken cutlets. The honey adds a wonderful flavor.


Main ingredients

  • 1-2 cloves garlic, crushed or 1-2 cubes Gefen Frozen Garlic

  • 1/2 cup Gefen Honey, or to taste (up to 2/3 cup)

  • 1 onion, diced

  • 1 green, red, yellow, and orange pepper, diced

  • 2-3 cups raw rice, cooked according to package directions (or see note below)

  • 3-4 tablespoons Glicks Soy Sauce

  • salt, to taste


Prepare Rice


Sauté the peppers and onion in a little bit of oil until golden brown (about 15 minutes) and set aside.


In a small pot, boil the garlic, honey, soy sauce, and salt.


In a large bowl, mix the vegetables, the honey-garlic sauce, and cooked rice.


Serve hot.


You can cook the rice the conventional way, or you can do it in the oven (and free a much-needed flame on Erev Yom Tov!). Proportions are 1 cup of rice to approximately two cups of boiling water. I put the rice in a 9×13-inch pan, and I add the boiling water, salt to taste, and a little oil. I mix it gently together, cover very tightly with foil, and bake in a preheated 350 degrees Fahrenheit (180 degrees Celsius) oven for about 45 minutes. I don’t mix it midway. After it’s removed from the oven, I let it sit until cool and fluff it with a fork. The rice comes out beautiful — and this way, it’s not sticky! The vegetables can be sautéed in advance and frozen. Before you heat the dish, defrost them and add them to the rice.


Serving idea:Place the rice mixture on a raw chicken cutlet and roll it up (secure with a toothpick if necessary). Smear the top with oil and spices, cover, and bake until the chicken is almost ready. Uncover, pour duck sauce generously on top, and bake for another 10 minutes.
Rainbow Honey Rice

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Shaindy H.
Shaindy H.
3 years ago

The instructions are really unclear. After playing around with the ingredients, it tasted good. But it was trial and error figuring it out.

6 years ago

Great for Sheva Brachos This is a real “go to” for Sheva Brachos. Because of the colorful peppers, it enhances the table. For me, the biggest selling point is that it’s easy, and can be doubled without effort. Other than perhaps needing more peppers, it uses ingredients that most of us have on hand. I’ve done this both in the oven and on the stovetop, and it’s always a winner.

Chaia Frishman
Chaia Frishman
Reply to  Jennifer
6 years ago

I passed your kudos on to Brynie! Thanks for telling us.

Reply to  Chaia Frishman
6 years ago

When do you cook the rice? It says uncooked rice in the ingredients but it doesn’t say anything about when you cook it.

Esther Leah
Esther Leah
Reply to  sara
6 years ago

Actually it does tell you how to cook the rice, look down at the notes at the bottom of the recipe.