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.