Spiced Rice and Sprouted Lentil Salad with Chiffonade of Leaf Lettuce

Sprout brown lentils for 2-3 days and use while just showing sprouts.

Cook one or more types of whole grain rice (here a mixture of red and brown rice) (I like to use a rice cooker).

Let rice cool.  Mix rice with lentils.

Add some oil to keep the rice a good texture.  I used sesame oil.  You could use the oil recommended for your Ayurvedic type if you are familiar with the recommended oil for your type.  Though this does not really resemble traditional kitcheree, the basic/unprocessed elements of the dish –the mixture of rice and lentils and the spicing — are the same.

Add a mix of spices.  Here, too, you could vary the spicing according to your dosha if that is something with which you have experience.  I used turmeric, ginger, clove, black pepper stirred into the salad mixture and then minced some green coriander seeds from the garden to sprinkle on top.  I think a squeeze of lemon, had I had it, would have added extra zest.

Serve the salad on delicate, freshly picked greens–spinach and baby chard would be good, though I used lettuce because it was what needed most to be harvested.

sprouted kitcheree salad


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