Sprouted Sesame Brown Rice Salad with Chicken and Peanuts
Ingredients
- 1 Cup Sprouted Brown Rice
- 2 Cups Shredded Chicken thighs or breast preferably organic or pastured
- 1/2 Cup shredded organic carrots
- 1/3 Cup Sliced Organic Green Onions
- 1/4 Cup Dry-roasted organic peanuts divided
- 1 Tablespoon Chopped fresh organic cilantro divided
- 1/2 Teaspoon sea salt
- 2 Tablespoons Fresh organic lime juice
- 2 Tablespoons organic olive oil
- 2 Teaspoons Toasted sesame oil
- 2 garlic cloves minced
Servings:
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Instructions
- 1. Cook rice according to package directions, omitting salt and fat. Transfer rice to a large bowl and fluff with a fork. Cool. Add chicken, carrot, onions, 2 tablespoons peanuts, 2 teaspoons cilantro, and salt to rice. Toss to combine.
- 1. Combine juice and remaining ingredients in a small bowl. Drizzle oil mixture over the rice mixture. Toss to combine. Place 1 ½ cups salad on each of 4 plates. Sprinkle each serving with 1 ½ teaspoons remaining peanuts and ¼ teaspoon remaining cilantro.
Recipe Notes
Layer the ingredients in a mason jar for on the go-sprouted energy.
Adapted from the original recipe found on www.allrecipes.com
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Jose’s Black Beans and Rice
Ingredients
Black Beans:
- 1 pound sprouted black beans
- 6 thick bacon slices, diced
- 1 large yellow onion, chopped
- 3 garlic cloves, chopped
- 1 red bell pepper, chopped
- 2 quarts chicken stock
- 2 bay leaves
- 1 teaspoon sea salt
- 1/2 teaspoon ground cumin
Fried Plantain and Mojo
- lard
- 1 plantain, cut into ½" cubes
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh orange juice
- 1/2 cup olive oil
Sofrito
- 7 garlic cloves
- 2 shallots, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 2 tablespoons tomato sauce
- 2 tablespoons roasted red bell peppers, chopped
- 1 tablespoon tomato paste
- Hot cooked sprouted brown rice
Servings:
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Instructions
- Prepare Beans: Place beans in a large Dutch oven; add filtered water to depth of 2 inches above beans. Bring to a boil.
- Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain.
- Cook bacon in Dutch oven over medium heat, stirring often, 8–10 minutes or until crisp.
- Remove bacon and drain on paper towels; reserve drippings in Dutch oven.
- Add onion, 3 garlic cloves, and red bell pepper to hot drippings; cook, stirring often, 10 minutes or until tender.
- Add stock, next 3 ingredients, and beans; bring to a boil over medium-high heat.
- Reduce heat to medium-low. Simmer, stirring occasionally, 2 hours or until beans are tender.
- Meanwhile, prepare Plantain: Melt lard to depth of 1 inch in a 10" cast–iron skillet; heat to 340 degrees.
- Fry plantain 2–3 minutes or until golden.
- Drain on paper towels.
- Prepare Mojo: Stir together 2 garlic cloves and next 3 ingredients.
- Heat ½ cup olive oil in a small skillet over medium heat 2 3 minutes; whisk into juice mixture. Add salt and pepper to taste.
- Prepare Sofrito: Pulse 7 garlic cloves and next 3 ingredients in a food processor until finely chopped.
- Saute garlic mixture in 1 tablespoon hot olive oil (or coconut oil) in a medium saucepan over medium–high heat 5–7 minutes.
- Add paprika and next 3 ingredients; sauté 1 minute.
- Spoon desired amount hot cooked sprouted brown rice onto individual serving plates. Top each with 1 cup black bean mixture and 1 tablespoon Sofrito.
- Drizzle each with a tablespoon Mojo. Sprinkle with bacon and plantain cubes.
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Warm Lentil-and-Potato Salad
Ingredients
- 1/2 cup dried sprouted lentils
- 2 lbs small red potatoes, halved
- 6-8 bacon slices
- 3 tbsp olive oil
- 2 large shallots, finely chopped
- 1 celery rib, sliced
- 2 garlic cloves
- 2-3 tbsp whole grain Dijon mustard
- 1 1/2 cups loosely packed fresh flat-leaf parsley leaves
- basil leaves for garnish
Servings:
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Instructions
- Bring lentils and 4 cups of salted water to a boil in a heavy 2-quart saucepan over medium-high heat. Reduce heat to low; simmer 20-25 minutes or just until tender.
- Cook potatoes in boiling salted water to cover, 15 minutes or just until tender.
- Drain the lentils and potatoes.
- Cook bacon in a large skillet over medium heat until crisp.
- Remove bacon and drain on paper towels, reserving 2 tablespoons of drippings in skillet.
- Crumble bacon and set aside.
- Add olive oil to hot drippings in skillet, and heat over medium heat. Sauté shallots, celery and garlic in hot olive oil mixture 3 minutes.
- Remove from heat and stir in vinegar and mustard. Season with salt and pepper to taste.
- Gently stir in lentils, potatoes, bacon, and parsley.
- Garnish with basil leaves, if desired.
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