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Mediterranean Sprouted Brown Rice Salad

Mediterranean Sprouted Brown Rice Salad
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Rating: 0
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Mediterranean Sprouted Brown Rice Salad
Votes: 0
Rating: 0
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Ingredients
  • 1 1/2 cups Sprouted Brown Rice
  • 3 cups filtered water
  • 1 organic red bell pepper, thinly sliced
  • 1 cup cooked sprouted organic green peas, chilled (or frozen peas, thawed)
  • 1/2 cup organic raisins
  • 1/4 of a medium organic sweet onion, chopped
  • 1/4 cup Kalamata olives, chopped
  • 1/2 cup organic olive oil
  • 1/4 cup organic balsamic vinegar
  • 1 1/4 teaspoon Dijon mustard
  • sea salt and ground black pepper to taste
  • 1/4-1/2 cup feta cheese, crumbled
Servings:
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Instructions
  1. Bring sprouted brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low. Cover and simmer until rice is tender and the liquid is absorbed, 30-40 minutes.
  2. Combine red bell pepper, peas, raisins, onion, and olives in a large bowl.
  3. Whisk olive oil, vinegar, and mustard together in a separate bowl to make dressing.
  4. Stir brown rice and dressing into the vegetable mixture. Season with salt and pepper.
  5. Top salad with feta cheese just before serving.
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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:
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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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