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Herbed Rice and Sprouts


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  • Author: Mariela Alvarez-Toro
  • Total Time: 55 minutes
  • Yield: 4 1x

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
  • 56 basil leaves
  • 56 garlic scapes (or 2 garlic cloves)
  • 2 onion scapes (optional)

Instructions

  1. In a medium saucepan, bring two cups of water, 1 tbsp. olive oil, and a pinch of salt to a boil.
  2. Add 1 cup of brown rice and stir once.
  3. Reduce heat to medium high and let cook until most of the water had been absorbed.
  4. Cover and reduce heat to medium low.
  5. Cook for another 30 minutes (approximately). Rice should be translucent (no white parts) and chewy (not crunchy).
  6. Cut garlic and onion scapes into 2-inch segments. Keep the flower part of each for later use as garnish.
  7. If you do not have garlic scapes, or the even harder to find, onion spaces, replace with garlic cloves and scallions.
  8. Place the stemmed and cleaned leaves of mint, basil, thyme, rosemary, and dill with the garlic and onion scapes into a food processors.
  9. Process until well chopped.
  10. Mix into a bowl with sprouts. Add olive oil and vinegar. Set aside.
  11. 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.
  12. Once rice is fully cooked pour into the bowl with the remaining ingredients.
  13. Mix until well incorporated, and taste for salt or olive oil. The rice should be glossy and well seasoned, so be generous with these.
  14. Eat hot or at room temperature. Enjoy!
  • Prep Time: 10 mins
  • Cook Time: 45 mins