NomEatNom - Rosemary Sprouted Rice with Cauliflower and Zucchini

We recently found another fantastic deal at our favorite, local surplus store: sprouted brown rice!

That’s right: sprouted! Eeeeeeeeeeeee!!! To say I was excited would be a huge understatement.

After all, for most, the extra health benefits of sprouted whole grains are no secret. In fact, it’s one reason why we adore Ezekiel 4:9 Bread so much!! (The other reason?? The fact that it’s incredibly delicious, of course!!)

Along with all of the fantastic health benefits that come with sprouted grains in general, the most touted health benefit of sprouted rice is GABA (gamma amino butyric acid). It is an amino acid found in many common whole foods, such as peaches, green snap beans, and rice. GABA also exists in people and works as a neurotransmitter that nutrition studies show provide a plethora of health benefits: lowered anxiety, better regulated fat metabolism, increase in the sleep cycle giving deeper rest, lowered blood pressure, and other improved cardiovascular functions.

In other words, sprouted rice is literally brain food!! 🙂

The germination process adds a variety of nutrients through the activation of dormant enzymes,while also softening the bran layer. The rice kernel is germinated until the flavor and nutritional benefits are maximized. Subsequently, the germination process is interrupted and the kernel moisture is reduced to pre-germination levels, preserving the nutritional benefits. In fact, germinated, or sprouted, brown rice has four times the GABA content of regular rice, and over ten times the GABA of white rice!

So, what are you waiting for?! Give this nommy dish a try — your taste buds and your body will love you for it!

Rosemary Sprouted Rice with Cauliflower and Zucchini

(Serves 4 to 5)

Ingredients:

1 cup uncooked, sprouted brown rice
3 T virgin coconut oil
3-4 cloves fresh garlic, peeled and finely diced
1 red onion, peeled and coarsely chopped
1 head cauliflower
2 zucchini, quartered and chopped
Sea salt, according to taste
Pinch of crushed red pepper
3-4 large sprigs of fresh rosemary leaves, chopped
Freshly grated Romano cheese, for sprinkling

Cook the rice in yogurt whey or water (the whey gives it an extra dose of creaminess and nutrients!). We like to use a rice cooker, but you could certainly cook it on the stove top, too.

When the rice is almost finished, heat the coconut oil in a large wok or skillet over medium-high heat. Add the garlic to the pan, and stir until lightly golden. Add the onion, cauliflower, and zucchini, and spices. Sauté until the vegetables are just tender.

Sprinkle each serving with a bit of extra rosemary and Romano cheese.

Dig in!