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Raw Brown Rice With Vegetables

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Ingredients
  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
  Garlic 1 Tablespoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Mixing
Ingredient: 
Rice, Vegetable
Interest: 
Quick
Servings: 
2
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