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To Your Health Sprouted Flour Co.

Roasted Veggies and Pecans over Sprouted Brown Rice

This recipe is brought to you by our Recipe Contest winner Bradley Robertson of @georges_farmers_market.

 

 

Roasted Veggies and Pecans over Sprouted Brown Rice
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Recipe by Recipe Contest winner Bradley Robertson
Roasted Veggies and Pecans over Sprouted Brown Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Recipe by Recipe Contest winner Bradley Robertson
Ingredients
  • 1 whole butternut squash
  • 1 cup Chopped Pecans
  • 3 cups green beans
  • cooked sprouted brown rice
Servings:
Units:
Instructions
  1. Cook TYH Sprouted Brown Rice according to package directions.
  2. Rinse and cut green beans and butternut squash.
  3. Coat vegetables and pecan halves in olive oil and sprinkle with salt and pepper. Roast at 400 for 35-40 minutes.
  4. Serve over sprouted brown rice. Enjoy!
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