Spiced TruRoots Sprouted Lentils and Germinated Brown Rice
A fragrant mix of cinnamon, cloves and your favorite sprouted grains. Travel to distant lands and cultures right in your kitchen.
1- 1/2 cup TruRoots Germinated Brown Rice
3/4 cup TruRoots Sprouted Lentils
2 cinnamon sticks, broken in half
1/2 tsp. cumin
1/4 tsp. ground black pepper
1 tsp. salt (optional)
1/4 cup minced parsley
Put all ingredients, except parsley, into rice cooker.
Add 4 cups of water and 1 tsp olive oil. Stir and set to cook. When the cooker shuts off, check to make sure both rice and lentils are tender and no water remains. If they are not tender, add 1/4 cup more water and restart. (Shouldn’t be necessary, but rice cookers vary)
When done, remove the cinnamon and cloves, fluff the rice, and add the minced parsley.
To cook it on the stovetop, follow the same directions, but increase the water to 4 -1/2 cups. Bring to a boil, cover tightly, and cook on low until water is absorbed, approx. 45 minutes.