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Country Rice, Veggies and Chia Seed Gravy

A hearty and savory rice and veggie bowl smothered in a fresh herb gravy.
Total Time40 minutes
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


Gravy Directions

  • Add all of the ingredients together and let sit for 10-20 minutes, while you cut the veggies, before blending into a smooth gravy.

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.