Chilled Rice Salad with Sprouted Lentils

This recipe is the companion to my article on sprouts in Health Flashes/Special Reports


Utensils: Pot for rice, cutting board & knife, serving bowl
Prep. Time: 15 minutes when using chilled rice, already cooked
Cooking time: 30 minutes to make the rice the day before
Category: Vegan

1-2 cups cooked brown rice (Short grain is nuttier than long grain, so I like short-grain.)
1/4-1/2 cups minced vegetables in seasons, ex. spring onions, bell peppers, cucumbers, etc.
1/2 cup sprouted lentils (See quick instructions below.*) & if available, baby greens cut down
Oil & lemon juice or dressing of your own
Salt & Pepper to taste

1. Cook rice the day before or earlier in the day, bringing 2 cups of water to a boil and adding rinsed rice, stirring once when it boils again. Cover and simmer ’til all water is absorbed, about 25 minutes. (Short grain rice takes less time than long-grain.) Spread rice onto a pan and refrigerate ’til cold; then put in bowl and cover.
(Note: If you want your lentils to be soft instead of chewy, add the sprouted lentils to the rice when it is done cooking and the heat will soften them. Then you can chill the lentils and the rice together.)
2. Remove chilled rice and sprouted lentils from ‘frig. Add minced veggies, oil and lemon juice, salt & pepper, and toss gently. Serve chilled.

Note:The amount of veggies, rice, and sprouts is at your discretion. I like a lot of veggies, so I may use as much as one cup of minced veggies. I also love sprouted lentils, so I usually use about one cup. Make the proportions to your liking.

* Sprouting Lentils
1. Buy organic lentils in a health food store. (Supermarket lentils in plastic bags don’t always sprout well.) Soak at least one cup overnight in cool water, making sure you use more than enough water to cover the lentils, since they swell and absorb the water.
2. Next day, drain and place in a colander over a bowl and allow to sprout, rinsing once or twice each day. (You can also grow them in a jar with a net, but in warmer weather, I like to use a colander so that the sprouts don’t get mushy.)
3. Depending on the time of year, little tails should emerge from the lentils in about 1 1/2 days. Grow the tails only as long as the diameter of the lentil or they will get too “hairy.”
4. Once they are long enough, place in a covered jar in the ‘frig. To eat, steam lightly for about 2 minutes or add to cooked grains to soften. Sprouted lentils are much more nutritious than their unsprouted counterparts.

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