Napa Farmhouse 1885™: sprouted brown rice salad with cranberries, nuts and carrots

i was wandering through our local "organic/gourmet" food store (cid's, my favorite store in taos) last week and discovered sprouted brown rice in the grain & flour bins. the description caught my eye:
"Sprouted brown rice, hatsuga-genmai, made from Polit Farms brown rice, from the upper Sacramento Valley. Washed and solar dried it yields higher nutrition than plain rice, it has a wonderful aroma, quicker cooking time and a subtle sweetness. Sprouted rice is organic brown rice that has been soaked in warm water until a sprout just starts to grow, then it is solar dried and roasted for full flavor. 300% more GABA & 400% more Calcium" (GABA is an amino acid)

how good does that sound? i bought some, made a batch that night, and found the description to be spot on. i also thought the rice was lighter than traditional brown rice. this may become my go-to brown rice choice.

this is "grains" week at food network's "sensational sides mixed with spring produce fest". i have been craving a rice salad dish so the timing was perfect. i added dried cranberries. carrots, green onions, nuts and herbs. i created a vinaigrette using extra virgin olive oil and a number of asian sauces i keep on hand in the pantry. delicious! this dressing would be really good in a chinese chicken salad or other mixture of fruit and greens.

serve the salad with greens for a nice lunch or alongside roasted meats or poultry for a wonderful dinner. best of all, the salad holds well for a day or two in the fridge. enjoy!

sprouted brown rice salad with dried cranberries, nuts and carrots
(serves 6) 3 cups water
2 cups organic sprouted brown rice*
3/4 cup diced carrots
3/4 cup green onions, chopped
1 cup dried cranberries
1/2 cup toasted pecans, chopped**
1/2 cup toasted pumpkin seeds, chopped**
1/4 cup chopped cilantro
1/4 cup chopped mint

3 tbsp extra virgin olive oil
3 tbsp organic seasoned rice vinegar
1 tbsp tamari soy sauce
1 tbsp carrot juice
1 tsp hoisin sauce

sea salt
black pepper

combine rice and water in large saucepan. bring to a boil, reduce heat to medium and cook for 5 minutes. reduce heat to simmer and cook 40 - 45 minutes until rice is tender and water has evaporated. fluff with fork and transfer to a large bowl. allow to cool. add carrots, onion, cranberries, pecans and pumpkin seeds and stir to combine.

in a small bowl whisk together the olive oil, vinegar, tamari sauce, carrot juice and hoisin sauce. add a pinch each of salt and pepper. whisk to combine. pour over rice and stir to combine. season to taste with salt and pepper. add the cilantro and mint. stir and serve.

* i found sprouted brown rice in the grains bins at my local gourmet/health food store. if you can't find it locally there are many sources available on line

** toast the nuts in the oven at 375 degrees for 5 minutes, cool then chop

it is "grains" week at food network's "sensational sides mixed with spring produce". check out the other delicious sounding recipes from my blogger friends:

red or green: wild rice salad with avocado, carrots & jalapeno

Jeanette's Healthy Living: Chinese Shrimp Fried Rice

Devour: Farro Salad With Greek Yogurt

Dishin & Dishes: Kale, Quinoa and Black Bean Salad

The Cultural Dish: Lemon Risotto

The Sensitive Epicure: Stir-Fried Quinoa With Chinese Vegetables Virtually Homemade: Spring Couscous Salad With a Citrus Vinaigrette

Made By Michelle: Really Good Granola

Cooking With Elise: Mediterranean Orzo Salad

Weelicious: Mushroom Barley

Thursday Night Dinner: Quinoa Salad With Cucumbers, Tomatoes and Mint

FN Dish: Good Grains Make for Balanced Meals

Feed Me Phoebe: Millet Salad With Roasted Fennel and Tomatoes