Sprouted Brown Rice And Lentil Medley Recipes

BROWN RICE AND LENTILS

Steps:

• Preheat a medium saucepan or large skillet over medium heat. Add the onion and sauté for 2-3 minutes or until the onions are soft and begin to just turn brown.
• Add the rice, lentils, water (vegetable broth), and salt and pepper. Increase to medium-high heat. Bring everything to a boil then lower heat, cover, and simmer.
• Cook for 45 minutes or until the rice and lentils are tender and the liquid has been absorbed. Keep in mind, depending on your appliance or cookware, the cook time may vary.
• Remove from the heat and let sit for 10 minutes before serving.

SPROUTED BROWN RICE AND LENTIL MEDLEY

Steps:

• Place the rice and lentils in separate jars.
• Cover each with water, add one tbsp apple cider vinegar, stir and affix a cloth or coffee filter to the jars.
• Allow to sit in a warm place for 24 hours.
• Strain the liquid off of each, rinse and strain again.
• Cover and tilt the jars upside down in a bowl to drain.
• Allow to sit another 24 hours in a warm place.
• If sprouts have not appeared, rinse, strain and allow to sit longer.
• Once sprouts have appeared, refrigerate until ready to use.
• Place the rice in a medium pot with 2 cups beef stock or broth.
• Bring to a boil over high heat.
• Reduce heat, cover with a lid and simmer for 30 minutes
• Remove from heat and keep covered for 10 minutes.
• Place lentils in a medium pot and cover with 2 cups water.
• Bring to a boil over high heat.
• Reduce heat and simmer, uncovered for 20 minutes.
• Strain water off and set aside.
• In a large, deep skillet, heat 2 tbsp olive oil over med/high heat.
• Add the onions, garlic and salt.
• Saute until soft.
• Add the sage, rosemary, thyme and mushrooms.
• Cook until the mushrooms have released their liquid.
• Add the kale and saute one minute or until wilted.
• Add the rice and lentils.
• Heat through.
• Season with salt and freshly ground black pepper to taste.
• Serve hot.

BROWN RICE AND BARLEY SALAD WITH SPROUTED RED LENTILS AND GREEN BEANS

Steps:

• To cook barley, bring 1 quart water to a boil in a medium-size saucepan, add salt to taste and barley. Boil like pasta for 40 to 50 minutes, until tender (some stores now sell par-boiled barley, which takes 15 to 20 minutes - not the 10 minutes that the package says to cook it). Turn off heat, drain, return barley to the pot, cover pot with a towel and return lid. Let sit for 10 minutes or longer.
• While barley is cooking, cook rice in another saucepan. Combine with 1 cup and plus 2 tablespoons water and salt to taste and bring to a boil. Reduce heat, cover and simmer over low heat for 30 to 40 minutes, until water has been absorbed by the rice. Turn off heat, cover pot with a dish towel and return lid. Let sit for 10 minutes or longer.
• Transfer cooked barley and rice to a bowl (you should have 2 1/2 to 3 cups cooked grains) and toss with 2 tablespoons fresh lemon juice. Allow to cool if desired.
• Make dressing. In a bowl or jar, whisk or shake together mayonnaise, yogurt, curry powder, ground cumin, chili powder, lemon juice, salt, and grapeseed oil. The mixture should be creamy. Taste and adjust salt.
• Combine all of the salad ingredients except the nigella seeds and toss with dressing. Transfer to a platter, a salad bowl or individual plates. Sprinkle nigella seeds over each serving.

HOW TO SPROUT BROWN RICE

Steps:

• Rinse brown rice in a sieve and place in a glass jar or bowl. Add double the volume of warm water, cover loosely with a towel to keep bugs out, and set aside in a warm area of the kitchen for about 12 hours.
• Pour the rice back into the sieve and drain the soaking liquid. Rinse well with fresh water, and shake off excess moisture.
• At this point you can return the rice to the vessel you soaked it in, cover it back up with water and repeat the draining-rinsing-soaking steps 2 to 3 times per day. Or, you can leave the rice in the sieve over a bowl, cover loosely with a towel, and repeat the rinsing and draining process 2 to 3 times per day.
• After 1 to 2 days you will begin to see a very tiny sprout emerge from the end of the grain of rice. This is the point at which you want to "harvest" your rice or cease the sprouting process. If the process continues and the sprout grows further you may affect the flavor of the rice.
• Use the rice right away or store it in the refrigerator, after letting it drip dry, for several days. When cooking sprouted rice take into account that the amount of water needed will be less than usual because the grains have already absorbed quite a bit of moisture. The cook time will also be shorter.

BROWN RICE SALAD WITH CRUNCHY SPROUTS AND SEEDS

Steps:

• Purée chives, oil, 2 tablespoons lemon juice, and 1 teaspoon salt in a food processor until smooth. Strain chive vinaigrette through a fine-mesh sieve into a small bowl.
• Cook dried sprouted legumes in a large pot of lightly salted boiling water until just tender, about 5 minutes. Cover pot; remove from heat. Let stand for 3 minutes; drain. Rinse legumes under cold water to cool; drain. Transfer to a large bowl. DO AHEAD: Vinaigrette and legumes can be made 1 day ahead. Cover separately; chill.
• Add zucchini, rice, scallions, seeds, nuts, and chive vinaigrette to bowl with legumes; toss to combine. Season to taste with salt, pepper, and more lemon juice, if desired.

RICE MEDLEY

Steps:

• In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Remove from the heat; add lemon juice. Fluff with a fork.

BROWN RICE WITH LENTILS

Steps:

• In a 1-1/2 qt. baking dish coated with cooking spray, combine the first 10 ingredients. Cover and bake at 350° for 40 minutes. , Stir in the tomatoes and salt. Cover and bake for 20-30 minutes longer or until rice and lentils are tender. Remove and discard bay leaf. Sprinkle with cheese. Bake, uncovered, for 5-8 minutes or until cheese melts.