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To Your Health Sprouted Flour Co.

Springtime Pilaf with Salmon and Asparagus

Springtime Pilaf with Salmon and Asparagus
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Springtime Pilaf with Salmon and Asparagus
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Ingredients
  • 4 cups filtered water
  • 4 6-oz. wild salmon fillets (about 1 inch thick)
  • 2 tablespoons organic or raw butter
  • 2 cups diagonally cut organic asparagus (1 inch pieces)
  • 3 cups Hot cooked sprouted brown rice
  • 1 cup sprouted or frozen organic green peas, thawed
  • 1/2 cup organic vegetable broth
  • 2 tablespoons fresh flat-leaf organic parsley, chopped
  • 2 tablespoons fresh organic lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon Freshly ground black pepper
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Instructions
  1. Bring water to a boil in a large skillet. Add salmon fillets, skin side up. Return to a boil. Reduce heat, cover, and simmer 10 minutes or until fish flakes easily with a fork. Remove fish with a slotted spoon and dispose of water. Cool fish slightly. Remove and discard skin. Break fish into large pieces.
  2. Return pan to medium-high heat. Melt butter. Add asparagus and cook 6 minutes or until tender, stirring occasionally. Stir in rice, peas, and broth. Cook 1 minute to heat through. Add salmon, parsley, and remaining ingredients. Stir well to combine. Cook 2 minutes. Serve with lemon wedges.
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Jose’s Black Beans and Rice

Jose's Black Beans and Rice

Jose's Black Beans and Rice
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Jose's Black Beans and Rice
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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
  1. Prepare Beans: Place beans in a large Dutch oven; add filtered water to depth of 2 inches above beans. Bring to a boil.
  2. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain.
  3. Cook bacon in Dutch oven over medium heat, stirring often, 8–10 minutes or until crisp.
  4. Remove bacon and drain on paper towels; reserve drippings in Dutch oven.
  5. Add onion, 3 garlic cloves, and red bell pepper to hot drippings; cook, stirring often, 10 minutes or until tender.
  6. Add stock, next 3 ingredients, and beans; bring to a boil over medium-high heat.
  7. Reduce heat to medium-low. Simmer, stirring occasionally, 2 hours or until beans are tender.
  8. Meanwhile, prepare Plantain: Melt lard to depth of 1 inch in a 10" cast–iron skillet; heat to 340 degrees.
  9. Fry plantain 2–3 minutes or until golden.
  10. Drain on paper towels.
  11. Prepare Mojo: Stir together 2 garlic cloves and next 3 ingredients.
  12. 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.
  13. Prepare Sofrito: Pulse 7 garlic cloves and next 3 ingredients in a food processor until finely chopped.
  14. Saute garlic mixture in 1 tablespoon hot olive oil (or coconut oil) in a medium saucepan over medium–high heat 5–7 minutes.
  15. Add paprika and next 3 ingredients; sauté 1 minute.
  16. Spoon desired amount hot cooked sprouted brown rice onto individual serving plates. Top each with 1 cup black bean mixture and 1 tablespoon Sofrito.
  17. Drizzle each with a tablespoon Mojo. Sprinkle with bacon and plantain cubes.
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