Autumn Whole Grain Rice Blend with Peas and Carrots
 
Cook time
Total time
 
Serves: 4 cups
Ingredients
  • 2 Cups Whole Grain Rice Blend
  • 2 Cups Vegetable Stock
  • 2 Cups Water
  • 1 Tablespoon Reduced-Sodium Tamari
  • 1 Tablespoon Olive Oil
  • ½ Cup Fresh Carrots (I used purple because they're pretty!)
  • ½ Cup Frozen Organic Sweet Peas
  • 1-1" Slice of Kombu
Instructions
  1. - Begin by placing 2 cups of rice in a large bowl and rinsing it until the water runs clear, then set aside for overnight soaking. In the morning rinse again. And finally rinse one more time before cooking.
  2. - If using a rice cooker: add all ingredients (except the carrots and peas) and cover until it shuts off automatically.
  3. - If using a pot: Put all ingredients into the pot with tight-fitting lid. Bring to boil, reduce heat, cover and simmer 45 minutes.
  4. - While the rice is cooking, peel and cut the carrots into thin medallions, and work on the other items that you are pairing with your meal (tip: you can also utilize this time to set your table and take care of any dishes used during preparations!)
  5. - After 45 minutes or when the rice cooker shuts off, fluff your rice with a fork and then add the sliced carrots and sweet peas. Cover for an additional 10 minutes.
  6. - Discard Kombu and serve. Bon appétit!
Recipe by Eileen Z. Fuentes at http://www.eileenzfuentes.com/2012/10/what-do-i-eat-if-theres-arsenic-in-my-rice/