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Sprouted Brown Rice and Lentil Medley
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Servings
3
to 4 Cups total
Ingredients
1
C
short grain brown rice
1
C
lentils
2
tbsp
apple cider vingar
Non-chlorinated water for soaking
1 1/2
C
beef stock or broth **
2
C
non-chlorinated water
2
tbsp
olive oil
1
C
diced onion
3
garlic cloves
minced
1
tsp
salt
1
tsp
ground sage
1
tsp
ground rosemary
1
tsp
ground thyme
1
C
diced mushrooms
3
C
chopped fresh kale
salt and freshly ground black pepper to taste
** Measure the rice after it has sprouted. Use an equal amount of liquid to cook it in. 1 C sprouted rice = 1 C beef stock or broth
Instructions
To Sprout
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.
To Cook:
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.
Notes
Recipe by: Connie Murray@Happybellyfoodie.com