When I think of fall the first things to come to mind are always pumpkin-based, but a close second is always maple. Maple anything – on top of pancakes, in baked goods, syrupy sweet on chicken, in coffee, you name it – has always been a high priority in my fall foods lineup. This sprouted brown rice recipe is no exception!
Let’s talk about sprouted rice for a moment. A lot of people don’t know that sprouting grains can be incredibly beneficial because it makes the nutrients in them more bio-available, which means they are absorbed faster and more easily that way. The cooking time and techniques are all the same, but what you end up with is a sweeter, more tender grain. And what pairs well with sweet? Maple syrup!
I love the subtle sweetness from the syrup and the bitterness from the Dijon mustard. When you add some tart cherries or cranberries and salty chopped pistachios the dish is complete, and just so good when enjoyed in front of a cozy fire while wearing a pair of fuzzy slippers.