Quick sprouted beans and rice, great for busy times, easy on the digestion and budget!
Sprouted foods are my latest obsessions! Since I don’t trust myself to carry over the process properly, I loaded up my pantry and fridge with stuff like sprouted beans, quinoa,spelt flour and so much more from the store. I made this sprouted beans rice countless times now!
Why all the fuss about?
sprouted food have less starch, more nutritional value and are easier to digest. They are loaded with B complex vitamins, fiber, and protein. If you are brave enough you can do it yourself. I am not there yet! I am too chicken to catch stuff like salmonella.
Maybe it’s just me… But I feel like sprouted food tastes better especially sprouted flour like spelt. This sprouted beans rice is no different!
This sprouted rice and beans recipe is great for those days when the time is in short supply.
Not only it’s easy, it’s budget friendly, gluten-free, healthy, and will only take 25 minutes!
You only need one pot. This sprouted rice and beans taste even better the next day! it’s full of flavor, just add some veggies for more fun! I kind of like it with some watermelon radishes, a feast for the eyes and the palate!
A few final thoughts:
When making this sprouted beans rice,
I used brown jasmine of rice for this recipe but any other type rice will work. My beans blend was composed of organic adzuki, lentils, and peas. I believe any of these beans by themselves will work or any other variation you might have on hand.
- Looking for more beans and rice recipes? Check out the red kidney beans and rice, and the Haitian pigeon peas and black rice.
- 2½ cup sprouted beans blend
- 1½ cup jasmine brown
- 2 cup kale or spinach
- 1 tbsp. garlic, mashed
- ½ cup tomato chunk
- ¼ cup yellow onions chopped
- 1 tsp. salt
- ⅓ black pepper
- 1 cup coconut milk
- ½ tbsp veggie oil ( optional)
- ⅓ cup chopped parsley
- ½ tsp. dry thyme
- 3 cup vegetable broth, no sodium added
- Heat up the range on medium heat.
- In a large pan, warm up the oil to cook the garlic and onion. Wait until the onion is translucent.
- Add the beans, parsley, thyme, tomato chunks, salt, pepper, and coconut milk. Let simmer for 5 minutes.
- Add the kale, broth, and the rice. Mix well. Cover tightly.
- Let cook for 20 minutes or until the rice is tender.