September is about Celebrating Whole Grains Month with todays recipe - Sprouted Rice & Lentil H

September is Whole Grains Month from The Whole Grains Council and today we have focus on another one of our five products in the Sunningdale Mills line up. Our Sprouted Rice & Lentil Harvest Blend (that has the Whole Grain Stamp – 39 g per portion) is made with a carefully chosen blend of Organic Sprouted Long Grain Brown Rice, Organic Red Quinoa and Organic sprouted green lentils

Today’s plant-based and vegan recipe is inspired by Rice and Lentil Pilaf recipe from Cook with Campbell’s Canada and using Organic Sprouted Rice & Lentil Harvest Blend. All the ingredients are at Remark Fresh Markets in London.

Ingredients - serves 4

1 cup Sunningdale Mills Organic Sprouted Rice and Lentil Harvest Blend

2 Tbsp. virgin Olive Oil

2 cups vegetable broth

2 stalks celery, sliced (about 1 cup)

3 tsp. pre-minced garlic

1/2 regular tomato, chopped (about 1 cup)

10 baby carrots, peeled and chopped (about 1 cup)

1/2 large onion, chopped (about 1 cup)

Directions

1. Heat the oil in a Dutch oven over medium heat. Add the carrots, celery, onion and garlic and cook until the vegetables are tender.

2. Stir the broth, lentils and rice in the pot and heat to a boil. Reduce heat to low, cover and cook for another 20 minutes until the rice and lentils absorb all of the vegetable broth.

3. Stir in the tomatoes and season to taste then serve!

Enjoy the rest of Whole Grain Month and trying this recipe! Order your Organic Sprouted Rice and Lentil Harvest Blend here today!