Raw Brown Rice with Vegetables
|Brown rice/Head of cauliflower||1 Cup (16 tbs)|
|Red bell pepper||1 Cup (16 tbs)|
|Carrots||1 Cup (16 tbs)|
|Green onions||1⁄2 Cup (8 tbs)|
|Beets||1⁄2 Cup (8 tbs), julienned|
|Purple cabbage||1⁄4 Cup (4 tbs)|
|Peas||1⁄2 Cup (8 tbs)|
|Yams||1⁄2 Cup (8 tbs)|
|Water chestnuts||1⁄2 Cup (8 tbs)|
|Bean sprouts||1⁄4 Cup (4 tbs)|
|Celery||1 Cup (16 tbs)|
|Sesame seeds||2 Tablespoon|
|Cilantro/Flat leafed parsley||1⁄4 Cup (4 tbs)|
|Lemongrass||1 Medium (1 Inch)|
|Ginger||1 Tablespoon, minced|
|Nama shoyu/Bragg's amino acids/coconut aminos||1⁄4 Cup (4 tbs)|
|Raw sugar/Coconut crystals, honey / coconut syrup||1 Tablespoon|
|Juice of lemon/Orange juice||1⁄4 Cup (4 tbs)|
|Almond butter||1⁄2 Cup (8 tbs)|
To sprout wild or brown rice, soak 1 cup rice in water for 24 hours. Drain twice a day for 2 to 5 days, until the grain is soft.
If you're using cauliflower, pulse cauliflower into "rice' in a food processor and place in a bowl.
In the food processor, pulse the vegetables until finely minced. Stir all ingredients together.
Drizzle with oils and/or sauce.
Stir in sunflower seeds.
Calories 833 Calories from Fat 224
% Daily Value*
Total Fat 27 g41.2%
Saturated Fat 3.2 g16%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1943.9 mg81%
Total Carbohydrates 132 g44.1%
Dietary Fiber 16.6 g66.3%
Sugars 21.7 g
Protein 22 g44.8%
Vitamin A 300.7% Vitamin C 256.1%
Calcium 40.2% Iron 45.2%
*Based on a 2000 Calorie diet