Country Rice, Veggies and Chia Seed Gravy
A hearty and savory rice and veggie bowl smothered in a fresh herb gravy.
Total Time40 minutes mins
Servings: 4
Author: Amanda Nicole Smith
- 1.5 cups country rice blend
- 1/2 cup split peas; soaked & sprouted
- 1 cup potatoes
- 1 cup carrots
- 1 ear corn
- 1/2 cup onion
- 1/2 cup bell pepper
- 1/4 cup fennel; fresh
- 1/4 cup basil; fresh
- optional* 2 tbsp hot pepper; fresh
Raw Vegan Chia Seed Gravy
- 1 cup coconut milk
- 2 tbsp chia seeds
- 2 garlic cloves
- 1/4 tsp celery seed
- 1 tbsp coconut sugar
- 1 tbsp tamari; or soy sauce
- 1 tsp herbs; sage rosemary, oregano
- 1/4 tsp spices; mustard seed fennel seed, fenugreek, cinnamon, black pepper
- 1/8 tsp sea salt
Rice & Veggies
If using dried peas, soak the night before, rinse and drain in the morning and before you add them to the pot.
Bring peas and rice to a boil with 5 cups water, then turn the heat down to simmer on low.
Cut potatoes about 1 inch thick all around and throw them into the pot.
Cut the carrots about 1/2 inch thick and throw them into the pot about 10 minutes later.
Cut the onions, bell peppers and fennel stalks into small pieces; cut the corn off the cob and mince the garlic and hot pepper. Throw them into the pot when the rice appears to be done at around 25-30 minutes, let them steam in with the rice for about 5-10 minutes.
Garnish with fresh minced basil and fennel leaves.