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Sprouted "Unfried" Rice

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Published on Sep 12, 2011

Use cauliflower or sprouted rice as your base.
To sprout wild or brown rice, soak 1 c. rice in water for 24 hours. Drain 2x a day for 2-5 days, until the grain is soft.
If you're using cauliflower, this is the closest you'll come to the texture and taste of white rice.
In the bowl of your food processor, pulse cauliflower into 'rice' and place in a bowl.
In the FP, pulse the vegetables until finely minced. Stir all ingredients together.
Drizzle with oils and/or sauce. Stir in sunflower seeds.


1 c. sprouted brown rice or head of cauliflower
Veges of choice:
1 c. red bell
1 c. carrots
1/w c. green onions
1/2 c. julienne beets
1/4 c. purple cabbage
1/2 c. peas
1/2 c. yam
a couple water chestnuts
handful cilantro
handful bean sprouts
1 c. celery
sesame seeds
¼ cup cilantro or flat leafed parsley
1 inch of lemongrass

Sauce:
1 T. minced ginger,
1 T. garlic
1/4 c. Nama Shoyu, Bragg's Amino Acids, or Coconut Aminos
1 T. raw sugar, coconut crystals, honey or coconut syrup
1/4 c. lemon/orange juice
1/2 c. sesame/olive oil or almond butter

The cauliflower is a really good replacement for rice. It picks up the flavours!

other veges:
broccoli, chopped
corn, kernels cut from the cob
red capsicum (bell pepper), chopped in squares
shallots, diced
carrot, cut into rounds or squares
tomato, juice squished in and chopped
peas, from pods, pods diced and added
mushrooms, chopped
coriander, to top
nutritional yeast (optional), to taste

broccoli
sesame oil
coconut water.

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