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Sprouted Sesame Brown Rice Salad with Chicken and Peanuts

Sprouted Sesame Brown Rice Salad with Chicken and Peanuts
Votes: 1
Rating: 5
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Sprouted Sesame Brown Rice Salad with Chicken and Peanuts
Votes: 1
Rating: 5
You:
Rate this recipe!
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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:
Units:
Instructions
  1. 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.
  2. 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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Carrot Poppy Seed Muffins

Carrot Poppy Seed Muffins
Votes: 0
Rating: 0
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Carrot Poppy Seed Muffins
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Rating: 0
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Ingredients
  • 1 1/2 cups sprouted flour (your choice)
  • 3/4 cup coconut sap sugar (can reduce to 1/2 cup)
  • 1 tablespoon poppy seeds
  • 1 1/4 teaspoon aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 large pastured or organic eggs, lightly beaten
  • 5 tablespoons olive oil (or 3 1/2 tablespoons coconut oil)
  • 1 tablespoon firmly packed orange zest
  • 2 cups shredded organic carrots
  • 3/4 cup whole organic buttermilk or kefir
Servings:
Units:
Instructions
  1. Preheat oven to 375°.
  2. In a large bowl measure the sprouted flour, sugar, poppy seeds, baking powder, baking soda, and salt. Stir well.
  3. Stir in eggs, olive or coconut oil, and orange zest.
  4. Fold in shredded carrots and buttermilk.
  5. If batter is dry add buttermilk, one tablespoon at a time until batter is soft, but not runny.
  6. Place paper liners in a 12-cup muffin pan.
  7. Spoon batter into cups, filling two-thirds full.
  8. Bake for 20-23 minutes or until golden brown. Cool slightly.
  9. Great with butter or cream cheese.
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