Sprouted Short Brown Rice with Goat Cheese, Walnuts, and Parsley Sauce

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 346.5
  • Total Fat: 20.4 g
  • Cholesterol: 5.6 mg
  • Sodium: 638.4 mg
  • Total Carbs: 37.7 g
  • Dietary Fiber: 4.2 g
  • Protein: 6.2 g



Introduction

Adapted from a recipe in "O" magazine for Farro. Couldn't find farrow, so used the sprouted short brown rice. Any rice would probably be good. Adapted from a recipe in "O" magazine for Farro. Couldn't find farrow, so used the sprouted short brown rice. Any rice would probably be good.
Number of Servings: 4

Ingredients

    1 cup sprouted short brown
    1 t salt, divided
    1 cup fresh parsley leaves
    1 heaping T fresh tarragon leaves
    1 clove garlic
    3 T extra virgin olive oil
    1 T walnut oil
    1/2 cup diced celery
    ground black pepper to taste
    1/4 cup roughly chopped walnuts
    1 oz. goat cheese, crumbled

Tips

Serve garnished with lemons or oranges, or snipped parsley.


Directions

Cook rice with 1/2 t of the salt according to package directions. Process parsley, tarragon, and garlic until finely chopped. Add the olive and walnut oils, and salt. Process until smooth. Drain the rice. Pour the sauce into a large bowl. Add rice and chopped celery to the bowl. Toss together. Toss in walnuts and goat cheese, and season with black pepper to taste.

Serving Size: Makes 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user EMILYMB95.