Spiced Bio-Bud Lentils and Brown Rice
1 ½ cups sprouted Bio-Bud Brown Rice
¾ cup sprouted Bio-Bud Lentils
2 cinnamon sticks, broken in half
6 cloves
½ tsp cumin
¼ tsp ground black pepper
1 tsp salt (optional)
¼ cup minced parsley
1
Put all ingredients, except parsley, into rice cooker.
2
Add 4 cups of water and 1 tsp olive oil. Stir and set to cook.
3
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).
4
When done, remove the cinnamon and cloves, fluff the rice, and add the minced parsley.
5
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.
CategoryBio-Bud Recipes
Ingredients
1 ½ cups sprouted Bio-Bud Brown Rice
¾ cup sprouted Bio-Bud Lentils
2 cinnamon sticks, broken in half
6 cloves
½ tsp cumin
¼ tsp ground black pepper
1 tsp salt (optional)
¼ cup minced parsley
Directions
1
Put all ingredients, except parsley, into rice cooker.
2
Add 4 cups of water and 1 tsp olive oil. Stir and set to cook.
3
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).
4
When done, remove the cinnamon and cloves, fluff the rice, and add the minced parsley.
5
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.