While I didn’t get a chance to stop by Expo West this year, due to driving my parents across the country, I still was able to work with a few of the participating companies who were nice enough to reach out to me. Planet Rice sent me some of their sprouted rice products to try out in my kitchen, and this is one of the recipes I came up with. (This post may contain some affiliate links. I have three growing boys to feed!)
There’s something magical about root veggies. How can something that grows under the ground be so colorful and delicious! While they’re in season, you’ll find them on our dinner table almost every night. I try to change up the way I cook them so that my family doesn’t get too bored, but honestly I could eat just plain old roasted beets every single day of my life.
I do try to make our dinners picky-kid-friendly while still being as nutritious as possible. Rice is usually a crowd-pleaser, but depending on the kind you buy, it can be a waste of calories. Brown rice is still a heart-healthy choice, but sprouted brown rice, for example, has four times more fiber and vitamin E than regular rice and three times more vitamin B-1, vitamin B-6 and magnesium. (According to this Livestrong.com article.)
Aside from the health benefits, sprouted rice is a little tastier than regular rice too. I’ll admit, years ago when I switched my family over to brown rice, they were not happy with the texture or taste. It took time for them to get used to it. I wish I had the Planet Rice Sprouted “California Blonde” Rice as an option back then. It boasts “brown rice nutrition with white rice flavor,” which is a perfect transition to healthier rice.
Anyway, back to the recipe. I’ll admit, I let this Quinoa and Sprouted Rice Power Blend sit in my pantry for a while until I was inspired to create something with it. My inspiration came in the form of my weekly organic CSA box, chock full of carrots, golden beets, turnips, and rutabagas. I like keeping things simple, so they all got chopped up and tossed together with some salt and pepper, olive oil and my favorite put-it-on-everything seasoning, Bragg’s Organic Sprinkle. You can use any herbs that you like, but Bragg’s sure knows how to put together some tasty flavors.
Putting this dish together is painfully simple. Roast the veggies at 400 degrees for about 20 to 30 minutes, depending on how big or small you cut them, and cook the Quinoa and Sprouted Rice blend according to the package directions. (Which are super easy! Just dump the whole package in a pot, add water, simmer until cooked.)
Once everything is cooked, let it cool a little and toss it all together. The flavorful veggies mix well with the mild flavor of the Quinoa and Sprouted Rice. You can get fancy and toss some feta cheese on top if you want. Trust me, it’s tasty that way.