Ingredients
- 1 cup brown rice (or sprouted brown rice and sprouted sorghum)
- 3/4 cup frozen peas
- 1 apple diced into 1/2 inch pieces
- 1/4 cup dried cranberries roughly chopped
- 1 bunch chives finely chopped
- (optional add-ins) edamame beans, mandarin oranges, died apricot, pumpkin seeds, spinach and or seaweed strips (on top).
- 2 cloves garlic minced
- 1 tablespoon agave syrup
- 1 teaspoon yellow miso paste
- 2 tablespoons canola oil
- 2 tablespoons balsamic vinegar
- 4 tablespoons toasted sesame seeds (or mix of black & white sesame seeds)
Instructions
- Cook the brown rice in about two cups of simmering water until tender, or according to package directions. Fluff and cool to room temperature.
- Microwave the frozen peas for 1 minute to thaw. Combine the peas, apple, cranberries, walnuts, chives, cooled rice, and any of the additional choice add-ins in a large bowl.
- Whisk together the garlic, agave syrup, miso paste, oil, balsamic vinegar, and toasted sesame seeds to make the dressing.
- Stir the dressing into the rice mix until all the ingredients are coated. Garnish with extra chives and sesame seeds.
- (If you have time) Allow rice to rest for at least eight hours or overnight for flavors to come together. Note: Putting in the fridge will change the texture of the grain and make them harder. Eat fresh if you prefer softer texture.
Notes
Adapted from a recipe on The Kitchn.
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