Our recipe for sprouted brown rice pilaf is so delicious the flavor will have you hooked. The sprouted rice is fluffy, aromatic and sweeter than normal brown rice. Sprouting the grain increases the nutrient content and makes it easier to digest but also gives the grain a mild sweet/nutty flavor. This makes a great side dish for any entree and a welcome change from potatoes or pasta.
There are many health benefits to eating whole grains and I have been including them more frequently in my cooking, including the different types of ancient grain flours such as einkorn, spelt and buckwheat. Sprouted brown rice is the newest addition and it is amazingly delicious.
This recipe for sprouted brown rice pilaf is cooked in chicken stock and flavored with onions, garlic, and carrots. We chose cumin and cinnamon for the spices and some toasted whole almonds for a little crunch. I was thrilled with the resulting taste and texture of this pilaf.
Sprouted brown rice is also known as GBR as in germinated brown rice and it has recently been introduced to the bulk food section of Central Market, my favorite grocery store. I paid just a bit more than $3 for one pound of sprouted brown rice. Sprouted brown rice cooks up quicker than regular brown rice and has a slightly nutty flavor. Because of the moisture absorbed during the sprouting process it requires a little less cooking liquid as well.
If you would like more information on sprouted brown rice (GBR), I found Katie at Kitchen Stewardship has a great info post including how to sprout brown rice at home. Also, check out Sara’s post at Living Strong. If you are not inclined to sprout your own and it isn’t available in your local store, it is available online at Amazon.
I do hope you get an opportunity to try this sprouted brown rice pilaf recipe.
Sprouted Brown Rice Pilaf
This recipe for sprouted brown rice pilaf is cooked in chicken stock and flavored with onions, garlic, and carrots. We chose cumin and cinnamon for the spices and some toasted whole almonds for a little crunch.
- 2 tablespoons olive oil
- 1/2 cup finely chopped onions
- 1/3 cup finely chopped carrots
- 2 garlic cloves, finely chopped
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 cup sprouted brown rice
- 1 1/2 cups chicken broth
- 1/2 cup chopped toasted almonds, divided
- 2 tablespoons coarsely chopped fresh parsley
- Fresh parsley sprigs for garnish
- In a medium-size saucepan set over medium-high, heat the oil and add the onion, carrots and garlic. Season with the salt and pepper and cook until the onions are slightly soft, about 5-6 minutes. Stir in the cumin, cinnamon and rice. Cook, stirring frequently, for another 3-4 minutes until some of the grains appear a little translucent about 3-5 minutes.
- Add the chicken broth, and bing to a boil. Reduce heat, cover the saucepan and simmer until the rice is tender and the liquid absorbed, about 30-35 minutes. Remove the saucepan from the heat and fluff with a fork. Place a clean kitchen towel over the saucepan and add the lid. The kitchen towel will absorb the steam and keep the rice fluffy. Allow to sit undisturbed for 10 minutes. Stir in half of the toasted almonds and the chopped parsley.
- Transfer the rice to a serving dish, sprinkle with the remaining chopped almonds and garnish with parsley sprigs.
Courses Side Dish