Sprouted Rice, Chicken & Veggie Soup
INGREDIENTS
1 head of Broccoli
2 handfuls Shiitake, Porcini or Cremini (or all!)
1 large or 3 small Patty Pan squash
2 Shallots or 1 vidalia onion
4 Garlic cloves
1 thumb-sized Ginger Root
1.5 cups Sprouted rice
1 can of full-fat Coconut Milk
2 quarts bone or veggie broth
Chicken- stripped rotisserie (save bones for making bone broth ;) or bake/grill your favorite part (omit for veg heads)
2 tsp Thyme (fresh or dry)
1 tsp Cinnamon
1 tsp Cardamom
1 tbsp Cumin
S&P
Avocado oil-enough to coat the pan
Soaking/Sprouting your rice:
Soak basmati or jasmine rice for 6-12 hours prior to cooking. This can be as simple as placing a cup or 2 in a bowl of water in the morning so it’s ready to cook that night. If you are digestively challenged with grains, sprout them! This means 12 hours in water, drain water off and with your sprouting lid, place at 45 degree angle upside down in a bowl to aerate. 24-48 hours is best.
See this article on Phytic Acid for why this is important!
STEPS
Easy Preparation:
Cut all your veggies into chunks and mince your garlic and ginger.
Put everything in a stock pot with the rice and broth and bring to a boil.
Reduce heat to simmer, allowing rice to constitute, absorbing the broth/water (about 20-30m).
Add spices near the end of cooking and modify according to your needs.
Add the can of coconut milk and chopped/ripped chicken, if desired, and enjoy.
Extra step prep:
Before putting everything in the pot - put avocado oil and onions in a stock pot and saute until translucent, then add veggies, rice and broth, turning up heat until it simmers and reduce to low.
Follow steps 3-5 above and enjoy.