Turmeric Spiced Brown Rice and Veggies Nuggets

Turmeric Spiced Brown Rice and Veggies Nuggets

November 8, 2017

Serves 2-3

  • Prep: 30 mins
  • Cook: 25 mins

Ingredients

1 cup cooked Grain Trust Brown Rice

Salt and pepper, to taste

1 tbsp olive oil, plus extra

1/2 cup grated broccoli

1/2 cup grated carrot

1 tsp ground fresh rosemary

1/2 tsp ground turmeric

pinch cayenne pepper

2 tbsp hulled hemp seeds

1 1/2 tsp psyllium powder

1 tbsp nutritional yeast

1 tsp grainy mustard

1 tbsp raw cashew butter

2 tbsp maple syrup

1 tbsp grainy mustard

1 tsp lemon juice

1 small clove of garlic, finely mince

pinch sea salt

Directions

1Preheat the oven to 400°F and line a large baking sheet with parchment paper. Lightly brush the parchment paper with oil.

2Cook the Grain Trust Brown Rice according to the instructions. Set aside.

3In a medium pan, heat a Tbsp of olive oil over medium heat. Add the broccoli, carrots, and shallots to the pan. Season with salt and pepper. Cook until the carrots are soft and broccoli bright green. Stir in the rosemary, turmeric, and cayenne pepper before removing from the heat to cool.

4Measure 1 cup of the cooked Grain Trust Brown Rice and transfer to a food processor. Add the cooked vegetables, followed by the hemp seeds, psyllium powder, nutritional yeast, and grainy mustard. Season with salt and pepper.

5Run the food processor until the grains and vegetables start clumping together. Remove the blade and form the nuggets. Lightly oil your hands and measure approximately 2 Tbs of the mixture per nugget. Set them on the lightly oiled parchment paper.

6Cook the nuggets for 22 minutes, flipping the nuggets halfway. They should be light brown and solid enough to hold.

7Make the dipping sauce. Whisk the cashew butter, madly syrup, mustard, lemon juice, garlic, and salt in a small bowl. Add more water if you want it thinner.

8Enjoy the nuggets with the dipping sauce and a wedge of lemon.

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