This past week we’ve been talking about sprouts, what makes them healthy and how to sprout at home. I’ve just harvested some tasty sunflower sprouts (which I’ve never tried before last night), and fell in love with these earthy, crispy, subtly sunflower seedy tasting sprouts. Dying to try them in a recipe, and since it’s still wintery cold up here in Canada, I tried them in this very warm and `sunny’ stir-fry.
Inspired by a Brown Rice with Lentil and Sesame Seeds recipe found in The Vital You‘s Ultimate Holistic Cookbook, here’s my very bright version:
Steph's Sunshine Stir-fryPrint This
- 1 cup organic yellow dry lentils - soak overnight
- 1 cup organic brown rice - soak overnight
- 1/2 cup raw, unhulled sesame seeds - soak overnight
- 1 cup kale, chopped
- 1/2 tsp. sea salt
- 2 cups filtered water
- 2 tsp. turmeric
- 3 tbsp. cold pressed unprocessed olive oil (in a dark bottle)
- 1-2 cups Sunflower sprouts
- Soak rice, lentils and sesame seeds overnight, all in separate bowls, usually about 8 hours (depending on how old the lentils are).
- Drain water from all 3 bowls. Add water to pot and heat to boil. Add 1 tsp. olive oil, the rice and lentils.
- Cook for about 10-15 minutes on medium, covered with lid.
- Remove lid after cook time, add salt, sesame seeds, kale, turmeric and remaining olive oil. Heat for another 5-8 minutes, stirring often.
- Serve, topped with a handful of sunflower sprouts.