Vegan Sauce with Sprouted Brown Rice (6 servings)

1 teaspoon organic saffron threads

¼ teaspoon organic turmeric

5 organic celery stalks

2 teaspoons Himalayan salt or Redmond’s Real Salt, divided

3 cups Lundberg organic sprouted brown basmati rice

1 large organic onion

8 cloves organic garlic

3 cups fresh organic Italian parsley, chopped

1 cup fresh organic scallions, chopped

2 tablespoons organic mint powder

½ teaspoon ground organic black pepper

3 cups organic vegetable broth

3 tablespoons organic lime juice, fresh-squeezed

6 cups water (spring, filtered tap, or AquaViable)

Using a mortar and pestle, grind the saffron threads, turmeric, and one teaspoon of salt; then set aside.

Chop the onion, garlic, and celery; then set aside.

In a large pot, add the vegetable broth, celery, parsley, scallions, mint, onion, garlic, salt, and pepper; bring to a boil and then add the lime juice. Then turn down the heat to a low simmer for 90 minutes.

Meanwhile, bring the water to a boil in a medium pot and then add the rice and saffron blend. Cover the pot and turn down the heat to a low simmer until the rice is done.

To serve, put about a cup of the rice to a plate and add ½ cup or more of the vegan sauce over the rice.

Kevin Khalili