Rice, Dried Cranberries & Sprouted Lentils
Prepare Ahead
2 c cooked Brown Rice
I boil my rice like potatoes, drain and do a quick hot or cold water rinse.
On medium high heat, toss together for roughly 3 minutes in a skillet.
2 T Coconut Oil, virgin
1/2 tsp Himalayen Salt
1/8 c shredded Carrot
1/4 c Cranberries
1/2 c sprouted Lentils
Fold rice into mixture and let sizzle for a couple more minutes.
Serve hot on a bed of Spinach leaves & chopped Walnuts!
Makes 2 servings.
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