Description
My kind of rice and beans. Aromatic, light, and healthy, to say the least. A perfect combination of nourishing rice, crunchy garbanzo sprouts, and fresh herbs.
Ingredients
Scale
- 1 cup (200g) sprouts (chickpea, lentils, peas, or a mix)
- 1 cup (210g) jasmine brown rice
- 2 cups (4.7dl) water
- pinch of salt
- 2 tbsp olive oil
- 1 tsp white wine vinegar
- 1 sprig rosemary
- 1 sprig mint
- 1 sprig thyme
- 5–6 basil leaves
- 5–6 garlic scapes (or 2 garlic cloves)
- 2 onion scapes (optional)
Instructions
- In a medium saucepan, bring two cups of water, 1 tbsp. olive oil, and a pinch of salt to a boil.
- Add 1 cup of brown rice and stir once.
- Reduce heat to medium high and let cook until most of the water had been absorbed.
- Cover and reduce heat to medium low.
- Cook for another 30 minutes (approximately). Rice should be translucent (no white parts) and chewy (not crunchy).
- Cut garlic and onion scapes into 2-inch segments. Keep the flower part of each for later use as garnish.
- If you do not have garlic scapes, or the even harder to find, onion spaces, replace with garlic cloves and scallions.
- Place the stemmed and cleaned leaves of mint, basil, thyme, rosemary, and dill with the garlic and onion scapes into a food processors.
- Process until well chopped.
- Mix into a bowl with sprouts. Add olive oil and vinegar. Set aside.
- Cook the flower in a sauté pan with a tbsp. of olive oil for five minutes. They should turn golden, but do not let them get burnt.
- Once rice is fully cooked pour into the bowl with the remaining ingredients.
- Mix until well incorporated, and taste for salt or olive oil. The rice should be glossy and well seasoned, so be generous with these.
- Eat hot or at room temperature. Enjoy!
- Prep Time: 10 mins
- Cook Time: 45 mins