A few weeks ago, I was in Whole Foods and they had a sale on this Sprouted Rice Trio.
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| Look who always shows up when there is food! |
I'd been eyeing it for awhile, but it was now listed as a final sale because they wouldn't be carrying it anymore. At $3.99, it was now or never.
So I took it home and made it and I added in some dried cranberries because that just seemed like a good idea and I was in an October frame of mind.
But then I couldn't figure out what else to add.
I had originally planned to use it as the base of a bowl of veggies and such, but it was really too mushy for that.
I ended up just adding some toasted pecans and called it lunch.
So now I'm turning it over to you for suggestions. What would you add in to make it a meal or what would you serve it with as a side? Roast chicken? Turkey? (They seem like a good idea, but I'm not really a fan of either.)
So have at it, please. What would make this whole?
Filling for stuffed peppers.... and do a raspberry or fruity/savory sauce over it.
ReplyDeleteI bet that would be awesome!!!!!
Cate, you're always so full of wonderful ideas. I never thought of triple rice sprouty thingies, and now I'm thinking of them. WELL DONE!!!!! :)
I love that line of sprouty things, Ruthy. They're not cheap, but they are super healthy. Kinda offsets the scones???
DeleteGood question, Cate!
ReplyDeleteSince you said it was a little mushy, maybe make it into a dessert? Add some milk and sugar and use it for rice pudding!
Or as a side, like you said, with roasted pork. Or salmon, and carry the cranberry theme over to the salmon with a topping or glaze.
And I'm with Ruthy - now I'm going to look for the triple rice sprouty thingies in our store. :)
Okay, I tried to answer this post this morning, but it didn't go through on my phone.
DeleteI think pork would be great. I'm a little salmoned out at the moment, otherwise that would be lovely too.
Well, Mary Cate, you've taught me something new. I had to Google sprouted rice trio to see what it was exactly. I mean, do you use it just like regular rice? I saw one thing where someone said they used it in their arroz con pollo.
ReplyDeleteAs I was reading your post and you talked about adding veggies, I was thinking add some broth and make a soup.
Translation, I have no idea. :D
I don't think the soup idea would work, Mindy. I wasn't happy with how mushy the rice was and I'm afraid more liquid would just make a mess. But maybe if you made it with less water/broth and added it in just before serving.
DeleteI would use chicken broth to make it, and add pecans just like you did! I would also probably serve it with roasted turkey. I always think of cranberries with turkey.
ReplyDeleteIt sort of screams traditional Thanksgiving, right? They far more likely ate wild rice than Stouffers stuffing. :)
DeleteSounds yummy to me just like you fixed them, but I think they would be great in a soup or as a side dish with any meat dish. Also sounds like a wonderful stuffing. Would you try it stuffed in a turkey?
ReplyDeleteTurkey doesn't agree with me, Sandra, but I do think it would be a good match.
DeleteYou are so adventurous! I like Ruthy's idea of a filling for stuffed peppers -- or tomatoes even. Or maybe mixing in some onion and celery and herbs for a vegetarian stuffing? I'm clueless without a recipe. And I'm not quite clear why one would want sprouty rice instead of regular rice? Or...could you make a kind of Mexican fried rice with it?
ReplyDeleteI found this on the internet, Kav.
DeleteThe process of germination also leads to significant increase in essential components such as ferulic acid, lysine, magnesium, potassium, vitamin E, niacin, vitamin B 6, thiamine, and dietary fiber in the germinated brown rice.
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ReplyDeleteI'm with Kav, without a recipe I'm clueless. The only suggestion I have, is maybe a side dish to roasted pork loin? Or perhaps pork chops? Stuffed butterflied pork chops? It just sounds like it would go well with pork of some kind. Unless you're not too keen on it :-)
ReplyDeleteThanks, Trixi. I'm thinking pork would definitely be a match. Good thing I froze the leftovers. I'll have to give it a try.
DeleteOh, yummy! Well, when I have trouble with a texture of something, I usually dilute it somehow so it's not as noticeable. I think I'd probably add this to a vegetable soup (think minestrone) instead of pasta so the gumminess isn't so obvious. Like a chicken rice coup, but instead of plain rice, the sprout things. Otherwise... add to a thin tomato sauce and use over pasta? Or used like fried rice, as a base of chopped veggies and pork/chicken bits? That would break up the gumminess, too.
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