Asian Inspired Roasted Veggies and Sprouted Rice
As I am trying to incorporate more plant based dishes in my home during the week, I came up with this recipe and it was a huge thumbs up from the family! Give it a try!
1 cup of brown and wild sprouted rice from Trader Joe’s
2 cups of low sodium broth
2 red onions chopped
1 carton of crimini mushrooms chopped
2 cups of chopped green beans
1 package of organic broccoli – chop into small pieces – 2 cups
3 cloves of garlic chopped
1 – 1 inch piece of ginger chopped
a bunch of cilantro chopped
1/2 cup of Thai Cashews from Trader Joe’s
2 T of sesame oil
a bottle of liquid coconut amminos
Sea salt and pepper to taste
Directions: Prepare small saucepan with broth and bring to a boil. Add 1 1/2 cup of rice and let simmer for 30 minutes. Preheat oven to 425. Prepare baking sheet with all veggies and add sesame oil. Add salt and pepper and toss together. Bake for 10 minute and then stir. Bake another 5 – 10 minutes. Veggies should be tender and still have a crunch.
Prepare a large colorful bowl and place 1 /2 cup of rice in bottom of bowl. Add 1 cup of veggies and garnish with cilantro and crushed Thai cashews.