“Oriental Style” Rice Dish

We have been sprouting mung beans, lentils and chick peas for a while. It brings out the nutrients and makes them more digestible.

Usually we stop the sprouting process after they send out the first tiny roots.

Recently a neighbor gave us her automatic sprouting machine which she was no longer using.

We put in the mung beans and decided to see if we could sprout them large enough so they would be like the “Chinese” sprouts you buy in the supermarket.

Well the machine worked its magic and in three days we had a mountain of sprouts. We are planning to make and freeze eggrolls – but here is another dish we came up with to test the sprouts. They were delicious!

ORIENTAL STYLE RICE DISH

Ingredients:

We sprouted our own, but these are available in most supermarkets

• 3 cups of  “Chinese” Mung Bean Sprouts
• 2 cups of cooked rice (we prefer brown)
• 2 cups of sliced mushrooms
• 1 chopped medium onion (cubes)
• 1/4 cup of frozen blueberries
• 1/4 cup slightly crushed walnuts
• 3 tablespoons Galilee Green Olive Oil (GGOO)
• 2 tablespoons of soy or tamari sauce
• 1/8 tsp black pepper

Directions:

1. In a medium pot large saucepan, sauté the onions, sprouts  and mushrooms at medium-low temperature,in that order.
2. Add the rice and other ingredients and cook for a few more minutes.
3. Serve hot straight from the pan!

In addition to serving it as side-dish, we enjoyed it for  lunch!

Stir fry is better with Galilee Green Olive Oil

See Plans and Prices