This dish was inspired by an abundance of farmer’s market radishes and carrots. The sweetness of the carrots and the sharp bite of the radish complement each other nicely. The dill, rosemary, and sunflower shoots balance out the dish and add excitement and zest. Sunflower sprouts are a good source of vitamins C and D. The carrots provide vitamin A, while radishes supply folate. Overall, the dish is nutrient dense and high in fiber.
Time Saving Tip: You can make up a large batch of this on Sunday night; store the veggies, rice, and sunflower shoots separately in the refrigerator, and eat throughout the week
1 cup brown rice
½ cup purple spring onion, chopped
1 cup carrots, chopped
1 cup radishes, chopped
¼ cup sunflower oil
1/3 cup balsamic vinegar
¼ cup sunflower sprouts
1 tsp dried or fresh dill, to taste
1 tsp dried or fresh rosemary, to taste
Freshly ground sea salt and pepper, to taste
Cook 1 cup of brown rice. I use a rice maker and cook 2 ¼ cups of water to 1 cup of dry brown rice. Heat sunflower oil in pan. (I used sunflower oil because I was putting sunflower sprouts on top but olive oil will also do the trick.) Throw in purple onions and let sauté for a few minutes before adding the carrots and radishes. Add balsamic vinegar while onions are browning. Add carrots and radishes. Sauté until tender; add dill, rosemary, and seasoning just before removing from heat. Throw veggies over rice and mix, if desired. Add raw sunflower shoots to top. Enjoy!