Pine Nut and Pea Sprouted Brown Rice

I’ve looked everywhere for sprouted brown rice since I tried it this summer and I finally came across it this week at the Bulk Barn!  I couldn’t wait to make something like this and it is exactly what I was envisioning.  Not only did we love it, but the kids actually sat down and ate like civilized human beings for once.  Score!

We ate this along with salmon and salad for dinner.  If I were making as a stand alone lunch dish I would add a few large handfuls of spinach to the last step and let the heat of the rice wilt it, which is exactly what’s on the lunch menu tomorrow!

Photo 2014-09-14, 2 08 56 PM

Pine Nut and Pea Sprouted Brown Rice

  • 2 cups sprouted brown rice
  • 1/2 cup pine nuts
  • 1 red onion, chopped
  • 1 tbsp coconut oil
  • 1 cup peas, fresh or frozen
  • 3 cloves garlic, minced
  • 2 tbsp coconut aminos
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar

Cook the sprouted brown rice as per the package directions.

While the rice is cooking, place the pine nuts in a large pot over low to moderate heat and lightly toast them, tossing frequently.  Be sure to keep an eye on them because they can go from lightly browned to black pretty quickly!  Alternatively, you can leave them untoasted.

Empty the pine nuts into a bowl and set aside.

Using the same large pot, cook the onion in the coconut oil over medium heat until translucent.  Add the garlic and peas and cook for 2 more minutes.  Turn off the heat, toss in the pine nuts and set aside.

Once the rice has finished cooking, add it to the onion mixture along with the coconut aminos, olive oil, and apple cider vinegar.  Mix well and serve!

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