Sprouted Red Rice Medley Recipes

 

Hawaiian Fried Rice
Hawaiian Fried Rice

Hawaiian Fried Rice

Ingredients:

2 cups stock
1 cup Nature's Earthly Choice Sprouted Red Rice Medley
2 tablespoons oil
½ cup chopped onion
1 cup each chopped ham and diced pineapple

 

Directions:

  • Bring stock to a boil. Add 1 cup Sprouted Red Rice Medley.
  • Reduce heat, cover, and simmer for 35 minutes.
  • In a pan, sauté onion, ham, and pineapple for 5 minutes.
  • Add rice and fry for 10 minutes. Garnish with chopped scallions, if desired.

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Pistachio Sprouted Red Rice Medley with Carrots and Turmeric Honey Chicken or Tofu

Pistachio Sprouted Red Rice Medley

Ingredients:

Zest of one 8-10 oz naval orange, finely chopped
½ teaspoon turmeric
¼ teaspoon cinnamon
2 tablespoons honey
1 teaspoon freshly chopped orange zest
⅛ teaspoon cardamom
1 cup pistachios
½ teaspoon salt, or to taste
⅛ teaspoon black pepper, or to taste
¼ cup raisins
1 cup pomegranate arils (around 5 ounces) or 1 cup dried cranberries
1 cup rice
2 cups water

 

Directions:

  • Place 2 cups of water in a medium/large stock pot (around a 5-6 quart pot).
  • Cover the pot then heat the water over high heat until boiling.
  • Add the rice, stir, then bring the water back up to a boil.
  • Immediately lower the temperature to low/simmer. Cook covered for 30 minutes and cook until all the water is absorbed.
  • Allow the rice to rest covered for 10 minutes.
  • Remove the cover then fluff the rice with a fork. Stir in the turmeric, cinnamon, honey, cardamom, salt and pepper until completely incorporated.
  • Fold in the pistachios, raisins, and pomegranate arils.
  • Serve warm with Turmeric Honey Citrus Chicken/Tofu and Marinated Roasted Carrots.

 

Sprouted Red Rice Medley with Turmeric Honey Chicken

Turmeric Honey Citrus Chicken with Marinated Roasted Carrots

Ingredients:

1 pound baby carrots
1 large resealable zipper bag
1 baking sheet covered with aluminum foil then non-stick spray
2 tablespoons corn starch or potato starch
½ cup fresh orange juice (squeezed from the peeled orange)
½ cup honey
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon freshly chopped orange zest
⅛ teaspoon crushed red pepper
½ teaspoon turmeric
2 tablespoons Extra Virgin Olive Oil
4 chicken legs cut into thighs and drumsticks

 

Directions:

  • Preheat oven to 350°F.
  • Place the chicken in a large zipper bag. Add the marinade ingredients: orange juice, honey, salt, pepper, chopped fresh orange zest, crushed red pepper, turmeric and olive oil.
  • Add the carrots.
  • Seal the bag, then toss the ingredients in the bag to coat. Allow the contents to marinade for 30 minutes, occasionally turning and lightly shaking the back to recoat the contents.
  • Place the carrots on the prepared baking sheet. Top with the chicken drumsticks and thighs. Reserve the remaining marinade.
  • Bake for 30-45 minutes, periodically basting with the pan juices. Check for doneness by inserting a meat thermometer into one of the thighs. When the chicken has reached 165°F it is cooked through. Remove the chicken from the oven.
  • Place the remaining marinade in a medium pot (3-4 quarts). Add the corn/potato starch to the cold marinade and whisk until completely blended and there are no starch lumps.
  • Turn the heat to medium. Cook, stirring constantly, scraping the bottom and sides of the pot, until the sauce has thickened. Remove from heat.
  • Place the chicken and carrots on a serving dish. Ladle the sauce over the chicken and carrots. Serve hot with the Nature's Earthly Choice Citrus Pistachio Sprouted Red Rice Medley.

Note:

  • To zest the orange, use a peeler or paring knife to remove the peel from the orange. Do not take the white part of the orange when peeling as the white part is bitter. You should have large strips. Place the strips on a cutting board and chop finely.
  • You will have extra zest after you complete the recipe, place it on a cutting board and allow it to dry completely. Store for a future recipe.
  • You can squeeze the fresh orange juice and use the chopped orange zest from the orange used in the Nature's Earthly Choice Citrus Pistachio Sprouted Red Rice Medley recipe.

 

Sprouted Red Rice Medley with Turmeric Honey Tofu

Turmeric Honey Citrus Tofu with Marinated Roasted Carrots

Ingredients:

1 pound baby carrots
1 large resealable zipper bag
1 baking sheet covered with aluminum foil then non-stick spray
2 tablespoons corn starch or potato starch
½ cup fresh orange juice (squeezed from the peeled orange)
½ cup honey
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon freshly chopped orange zest
⅛ teaspoon crushed red pepper
½ teaspoon turmeric
2 tablespoons Extra Virgin Olive Oil
1 pound extra firm, high protein tofu, cut into 6 – half inch slices
2 tablespoons extra virgin olive oil

 

Directions:

  • Preheat oven to 350°F.
  • Place the chicken in a large zipper bag. Add the marinade ingredients: orange juice, honey, salt, pepper, chopped fresh orange zest, crushed red pepper, turmeric and olive oil.
  • Add the carrots.
  • Seal the bag, then toss the ingredients in the bag to coat. Allow the contents to marinade for 30 minutes, occasionally turning and lightly shaking the back to recoat the contents.
  • Place the carrots on the prepared baking sheet. Bake for 30-40 minutes until carrots are cooked through and slightly browned.
  • Heat a large skillet over medium/high heat. Add the olive oil.
  • Place the tofu slices in the oil and fry turning so that each side is golden brown. Set on a serving platter.
  • Place the remaining marinade in a medium pot (3-4 quarts). Add the corn/potato starch to the cold marinade and whisk until completely blended and there are no starch lumps.
  • Turn the heat to medium. Cook, stirring constantly, scraping the bottom and sides of the pot, until the sauce has thickened. Remove from heat.
  • Place the carrots on the serving dish with the tofu. Ladle the sauce over the tofu and carrots. Serve hot with the Nature's Earthly Choice Citrus Pistachio Sprouted Red Rice Medley.

Note:

  • To cut the tofu, Place the tofu on a cutting board with the large side directly on the cutting board. Cut the tofu in half in the center, then 3 additional slices on each side of the center – ensuring even slices.
  • You can squeeze the fresh orange juice and use the chopped orange zest from the orange used in the Nature's Earthly Choice Citrus Pistachio Sprouted Red Rice Medley recipe.

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Mediterranean Rice Salad
Mediterranean Rice Salad

Mediterranean Rice Salad

Ingredients:

2 cups vegetable stock
1 cup Nature's Earthly Choice Sprouted Red Rice Medley
2 tablespoons olive oil
1 tablespoon minced garlic
2 cups baby spinach
½ cup cucumber, diced
¼ cup olives, sliced
½ cup feta cheese
2 tablespoons lemon juice

 

Directions:

  • Bring stock to a boil and add 1 cup sprouted red rice medley. Reduce heat, cover, and simmer for 30 minutes.
  • In a pan, warm the olive oil over low-medium heat. Sauté the garlic and spinach until the leaves completely wilt.
  • Combine the cooked sprouted red rice, cooked spinach, cucumber, olives, and feta cheese. Sprinkle with lemon juice and serve.

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Pomegranate Butternut Squash Rice
Pomegranate Butternut Squash Rice

Pomegranate Butternut Squash Rice

Ingredients:

Rice
1 cup Nature's Earthly Choice Sprouted Red Rice Medley
2 cups stock or water
¾ cup pomegranate seeds
¾ cup feta crumbles
2 cups leafy greens, chopped
2 tablespoons olive oil

Baked Butternut Squash
2 cups butternut squash, peeled and cubed
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon ground black pepper

 

Directions:

  • Pre-heat the oven to 375 degrees Fahrenheit. In a bowl, toss the butternut squash with olive oil, salt, and pepper. Bake for 20 to 25 minutes or until slightly crispy, flipping once halfway.
  • Bring stock to a boil and add 1 cup sprouted red rice medley. Reduce heat, cover, and simmer for 30 minutes.
  • In a large bowl, combine the baked butternut squash, red rice, pomegranate seeds, feta, leafy greens and olive oil. Season with salt and pepper, if desired. Serve warm.

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Southwest Red Rice Salad
Southwest Red Rice Salad

Southwest Red Rice Salad

Ingredients:

Rice Salad
1 cup Nature's Earthly Choice Sprouted Red Rice Medley
2 cups stock or water
1 ½ cup sweet potato, diced
2 tablespoons olive oil
1 tablespoon taco seasoning
1 cup canned black beans, rinsed and drained
1 cup corn
½ cup red bell pepper, diced
¼ cup packed fresh cilantro, chopped
Salt and pepper, to taste

Lime Dressing
4 tablespoons lime juice
4 tablespoons olive oil
3 tablespoons honey or sugar
¼ cup packed fresh cilantro, chopped
1 teaspoon minced garlic
¼ teaspoon salt

 

Directions:

  • Pre-heat oven to 400 degrees Fahrenheit. In a bowl, toss the sweet potato cubes with olive oil and taco seasoning. Bake for 25 to 30 minutes or until crispy, flipping once halfway.
  • Bring stock to a boil and add 1 cup sprouted red rice medley. Reduce heat, cover, and simmer for 30 minutes.
  • Combine the dressing ingredients in a blender. Give it a taste and adjust according to your liking.
  • In a large bowl, combine the baked sweet potato, rice, black beans, corn, red bell pepper, and cilantro. Add salt and pepper to taste. Serve warm with lime dressing.

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