Sprouted Brown Rice and Lentil Medley
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
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