Sprouted Brown Rice

Sprouted brown rice with adzuki, squash, and kombu (and a little chicken)...

This is my favorite rice recipe to date:

  • 2 c. brown rice
  • 1/2 c. wheat berries
  • kombu (kelp)
  • water
  • carrot juice

Here’s the process…put the rice and wheat berries in a sprouting jar (i.e. a jar with a mesh lid).  Rinse WELL.  The water will come off very cloudy the first few times you rinse it.  After a few good rinses, fill the jar with water and allow the grains to soak 8 hours or overnight.  Pour the water off, rinse again, drain well, and lay the jar on its side.  Rinse and drain every 8 hours or so until you see little sprouts start poking out the ends of the grains.

Pour the sprouted grains into a pan.  Add just enough water to see it through the grains, then enough carrot juice to bring the liquid up to a level that barely covers the rice.  Lay a piece of kombu on the top.  Cover, bring to a boil, then simmer until the liquid disappears.  Turn the heat off and let sit covered for at least 10 minutes or until ready to serve.  Take the kombu off the rice, fluff it up with a fork, and you’re ready to go!

This is a really easy way to cook rice.  Sprouting it makes the nutrients more bioavailable and allows you to cook it with less liquid and a shorter cook time.  The carrot juice gives it a bit of a sweet flavor.  It doesn’t taste carrot-y at all.  The kombu naturally salts and seasons the rice and adds more minerals than regular salt would.  This is crazy good, healthy, and easy!  You can eat it by itself (it’s that good) or top it off with beans or veggies.

Adzuki, Squash, and Kombu Recipe

 

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