How much water do you need to cook sprouted brown rice?

You want to use a ratio of 1-3/4 cups liquid to 1 cup of sprouted brown rice. We don't recommend cooking less than 1 cup of sprouted brown rice in your rice cooker.

How to spice up your brown rice?

Build flavors early on! We love sauteeing some onions or leeks in butter with some thyme before adding rice to the pot, but you should use what you have around! Ginger and garlic both make for exceptional brown rice. If you're going the spice route we love turmeric, cumin, oregano, and smoked paprika with brown rice.

What is the difference between brown rice and sprouted brown rice?

Another benefit of the sprouting process is that it softens the bran layer of the rice, allowing the rice to cook faster, softer and easier to digest than traditional brown rice. Sprouted brown rice has four times the GABA content of regular brown rice , and over ten times the GABA of white rice!

Do you need to rinse sprouted rice?

Your sprouted rice may have a slight odor to it after a few hours germinating. That's fine; it goes away when you boil it. But if it's really smelly or if your water has bubbles or foam floating, then you've let it go too long. Rinse the rice, put new water in, and keep germinating it .

What kind of sauce goes with brown rice?

With soy sauce – Plain brown rice, nutty and sweet, with a splash of soy sauce is a wonderful lunch. We don't think good brown rice needs too much adornment. In a veggie burger – Brown rice is a basic ingredient in most veggie burgers.

What is a good seasoning to add to rice?

Spices Cumin. Curry powder. Paprika. Red pepper flakes. Garlic powder. Onion powder. Chili powder. Cajun seasoning. More items...

Should I add butter to brown rice?

Add extra seasoning: cooking brown rice with salt is essential for flavorful grains, but you can also infuse more flavor by adding olive oil and butter , swapping in garlic salt, or adding spices such as cayenne, ground ginger or cumin.

How do you cook sprouted brown rice?

Rinse 1 cup Sprouted Brown Rice (Gaba) with cold water in a colander. Add rice to 3 cups cold water. Bring to boil, reduce heat to simmer. Cover and cook for 40 minutes .

How long do you cook sprouted brown rice for?

SPROUTED & DELICIOUS Its subtle, nutty flavor and soft, subtle texture make it versatile—perfect for rice bowls and other everyday dishes. Plus, it cooks in 30 minutes !

How to make sprouted brown rice?

Rinse brown rice in a sieve and place in a glass jar or bowl. Add double the volume of warm water, cover loosely with a towel to keep bugs out, and set aside in a warm area of the kitchen for about 12 hours.

How much water do I need for 1 cup of brown rice?

Brown Rice to Water Ratio To cook brown rice on the stovetop, a good rule of thumb is to follow a 2 to 1 ratio of water to rice; so, for 1 cup of rice, you would use 2 cups of liquid. When in doubt, check the package directions for the optimal ratio for short-, medium-, and long-grain.

Sauteed Herb Mushrooms ‘n Kale over Sprouted Brown Rice Recipe

Delicious, healthy Beauty Detox food can and often should be super easy. Who has time to make complicated recipes every night? I know I don’t. When I have a dinner party, sure I make some fancier things. But week to week, I’m making meals like this which I can make in just a few minutes. What helps is having leftover brown rice in the fridge, that you can make when you have time, and save extra for the next day.

So I’m excited to introduce you to yet another super easy recipe…my Sauteed Herb Mushrooms ‘n Kale over Sprouted Brown Rice Recipe.It’s full of beauty nutrients, protein, minerals, and more. I can’t wait for you to try it for yourself. xo

Let’s find out more about…

The Humble Forest Veggie…Mushrooms

Mushrooms are a symbol of longevity in Asia because of their health-promoting properties. When I was traveling in Japan, Korea and China I loved all the mushies I found everywhere. Thy are a great source of veggie protein, and can be worked into your diet to help make meals more hearty and give them more oomph.

Mushrooms are pretty unique, in that they are actually a fungus—a special type of living organism that has no roots, leaves, flowers or seeds. They may be considered a humble fungus, but all-around, they are surprisingly nutritious and retain many of their nutrients even when cooked, so they have great nutrition cooked or raw.

They are low in calories and contain antioxidants, including ergothioneine 5, which protects cells—fights against oxidative damage, slows aging, and protects your health, as they provide plenty of protein! To read more about mushrooms, click here.

Nutrient-Rich Kale

One of my favorite beauty greens is kale. It reminds me of the dark, hard greens I would see one of my favorite animals- the mighty gorilla- eating in the Rwandan jungles.

This hearty leaf provides a substantial mix of chlorophyll (a major blood builder), protein-building amino acids, enzymes, minerals, and antioxidants. It’s now being recognized as providing comprehensive support for the body’s detoxification system, which is a major topic in all my Beauty Detox books.

Click here if you would like to boost your detoxification process in eliminating unwanted toxins!

Packed with these amazing veggies and poured over sprouted brown rice, which is a great gluten-free grain, this is a yummy and hearty meal.

Prepare all ingredients. Cooking brown rice in veggie broth adds some flavor, which is something you can try here in this recipe and whenever you feel like it :).

Meanwhile, heat coconut oil in a large skillet over medium heat. Add garlic and onions and cook for a few minutes (remember garlic and onions are always optional).

Then add the mushrooms and continue to saute until mushrooms release their juices and begin to soften, about 5 more minutes.

Stir in the tamari to make a gravy-like consistency.

Add thyme and season to taste.

Add in kale and let wilt.

Serve over germinated brown rice or combine with rice and wrap in lettuce or collards for a delicious wrap.

Check out the full recipe below…