Germinated Brown Rice Salad
Servings
8
PREP TIME
25 MIN
COOKING TIME
35 MIN
TOTAL TIME
1 HRS
Ingredients
1.5 Cups Brown Rice (Basmati preferred)
4 cups room temp filtered water
8 cups filtered water
2 teaspoons extra virgin olive oil
1 small yellow onion
1# mushrooms sliced
4 cloves garlic
1 small red onion
1 bunch green onion
1/2 cup dried apricots
2 grated carrots
4 stalks celery
1 bunch watercress
1 cup almonds
1/4 bunch fresh Italian parsley
1 Tablespoon lemon zest
1/2 cup feta cheese (optional)
For the Salad Dressing
1 Tablespoon local honey
1 lemon juiced
1/3 cup extra virgin olive oil
1 tablespoon Balsamic Vinegar
1 teaspoon brewer’s yeast
1 teaspoon dry Oregano
1 teaspoon dry thyme
1 teaspoon dry basil
1 teaspoon dry garlic
1 teaspoon sea salt
1 teaspoon pepper
Cooking Instructions
Soak your rice in 4 cups of filtered water for at least an hour. You can leave it longer if you like. Let it sit on the counter until ready to use. Once you are ready to cook drain your rice, discard the water, and set aside.
Place 8 cups of water into a stock pot, add 1 Tablespoon of sea salt cover and bring to a boil.
While waiting for your water to boil:
Preheat your sauté pan, add the olive oil & sauté your onion, garlic, and mushrooms. Cook until soft and fragrant. Set aside until ready to toss your salad.
Slice, dice and grate all your fruit & veggies.
Mix your salad dressing. Be sure to taste your dressing for seasoning and acidity, no two lemons taste the same....
Once boiling add rice and stir, allow the pot to come back to a boil, lower heat slightly, and cook like pasta for about 8-10 minutes or until the rice is broken and soft. If you did not have time to soak your rice that’s okay! Adjust your cook time to 15-18 minutes. Strain into a colander and rinse with cool water allow to set and drain for a minute.
Once the rice is cooked add all ingredients into a large bowl and toss well. Serve immediately or reserve and served chilled.
Serving Instructions
Place one cup of rice on the plate, top with a 4-6oz piece of baked wild salmon or your favorite protein. I like to add some extra veggies like steamed broccoli or sautéed spinach as a side dish.
Notes
Serve for breakfast with a poached egg or try it for a lovely lunch by adding your favorite nut or bean or my favorite sardine.
Nutrition Facts
Amounts Per Serving
Calories 311
Total Fat 22g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 8mg
Sodium 481mg
Total Carbohydrates 26g
Dietary Fiber 5g
Sugar 10g
Protein 7g
Vitamin A 2899IU
Vitamin C 9mg
Calcium 144mg
Iron 2mg
Phosphorous 174mg
Potassium 428mg