This post is sponsored by Hinode Rice
I made this recipe long before I had a food blog; it was a throw-things-in-a-pot dinner. While it was cooking it reminded both of us of visiting the temples in Southeast Asia. There are often food vendors outside the temples or in the courtyards, so the air is a rich mixture of incense, spices, and grilled meat. It was easy to adapt my original recipe for the migraine diet, and I made it with sprouted brown rice from Hinode to help celebrate National Rice Month. Enjoy!
The spices are a mixture of garam masala, cumin, allspice, and fresh garlic. You toast the spices and garlic briefly in coconut oil to bloom them, bringing out their flavor without burning them. Then you add the rice and cook for 20 minutes. Finally add the chicken and other ingredients and cook for another 35, or until the chicken is completely cooked. Stir in the greens last, just before serving.
Some tips on using sprouted brown rice
- First of all, what is sprouted brown rice? It’s brown rice that has been soaked in fresh water long enough to just about sprout. It’s then rinsed, dehydrated, and packaged.
- The benefit is that sprouted grains should be easier to digest, since the soaking process removes the phytic acid and other anti-nutrients that make it harder for us to digest.
- Rinse and soak sprouted brown rice for 30 minutes before cooking. Drain, then add twice the amount of liquid to cook it. Otherwise your rice will be fairly crunchy.
low-sodium, migraine, gluten-free, reduced-sugar diets
vegan or vegetarian diets
Required FTC disclosure: This post is sponsored by Hinode Rice, who provided a stipend and product in exchange for this recipe and photograph.