Nourishing Frugal Recipes Carnival: Sprouted Mexican Rice and Raw Hummus
I’m so excited about the Nourishing Frugal Recipes Carnival hosted by Kimi at The Nourishing Gourmet!
As I’m learning to feed my family healthy food, I’m always looking for ways to do it for less.
I thought I’d share two recipes that I’ve made in the last few weeks. These recipes passed the kid and husband test, so they must be good!
Mexican Sprouted Rice and Crock-pot Roast Beef
All I do is sprout some brown rice and cook it normally. Then to 4 cups of rice I’ll add in about 1/2 cup of salsa, 1 cup of canned crushed tomatoes, about 2 Tablespoons of cumin and salt to taste.
I cook my roast in the crock-pot on low all day. When it’s done I shred it and add in salsa, cumin and salt to taste.
I serve the meat over the rice with natural sour cream and salsa. I serve a salad on the side.
The second recipe is for raw hummus. I found this on All Recipes.com. You can see the recipe here.
This hummus isn’t as creamy as it would be with cooked chickpeas, but I found it to be easier to digest than regular hummus.
I also take the time to sprout my chickpeas. It makes them more nutritious and easier to digest. It’s very easy to do. Sprouting seems like a lot of extra work, but when I do it while I’m cooking our regular meals it’s really easy.
Sprouted Chickpeas
1. Sort, rinse and soak dried chickpeas overnight or for 8 hours. Be sure to cover the chickpeas with at least 3″ of water; they will absorb lots of water while they are soaking.
2. Drain and rinse. Rinse the chickpeas three times a day. I do it at breakfast, lunch and dinner to make it easy to remember.
3. They are ready to use when the spouts are 3/4″ long. If you can’t use them right away put them in the fridge for a few days.
Simple, fugal and nourishing!
March 9th, 2009 at 12:22 pm
I have some organic brown/wild rice that I planned on cooking this next week. Thanks for the info; I’ll give it a try!