Thursday, July 29, 2010

AtV Staple Recipe: Brown "Rice"

Another Staple Recipe? Yep, yep, yeppers! 
I've actually been sitting on this one for a little while now, and only yesterday perfected it. Naturally I'm beyond excited to share it with you guys! Like many other Staple Recipes to come be sure to bookmark this one, as you will be seeing it's appearance in the near future. 
One more important thing about this dish --- I cannot tell you how incredibly good it is, and how much it tastes like short grain brown rice! So if you're like me and looking for alternatives to eating cooked grains, I hope you'll give this recipe a try. I don't think you'll be disappointed.
AtV Brown "Rice"
(Please don't be intimidated by this recipe due to it's multiple steps - they are so easy, and SO worth it!)
Step 1. Brown "Rice" prep
3 c Oat Groats - soaked 16 to 24 hours, then drained, rinsed and dried - removing as much of the soaking liquid as possible. I like to do this by wrapping my Oat Groats in cheese cloth and squeezing it a few times.
Place all of your Oat Groats into your Food Processor and pulse roughly 10 times, or until your Oat Groats have been evenly broken/chopped. ***You do not want to make Oat Groat meal, so be careful not to over process.
You can also opt to chop your Oat Groats by hand. This may take some time, but the end result is well worth it.
Step 2. Brown "Rice" Flavoring
Combine the following into a Nut Grinder (my nut grinder is just a fancy coffee grinder in disguise):
1/2 c Pumpkin Seeds
2 Tbsp c Brown Flaxseed meal
1 Tbsp Dillweed - dried
1 Tbsp Nutritional yeast 
Sea Salt to taste
---Grind until the above ingredients become a fine powder---
Step 3. Making your Brown "Rice"
In a medium sized mixing bowl combine the following:
3 c Oat Groats - previously chopped
Entire batch of Brown "Rice" Flavoring (see above)
- Mix evenly -
2 Tbsp Coconut Aminos //or// Nama Shoyu to taste
- Mix evenly -

Warming Method:
Choose from one of the Raw Food Warming Methods noted here.
Evenly spread your brown rice mixture out onto a parchment lined baking sheet or dehydrator tray.
Warm your brown rice mixture for 1/2 hour to 1 hour total - or until your mixture dries slightly. (You're doing this only to remove some of the access moisture)


P.S. Be sure to check the Staple Recipes periodically as I'll be going through and marking some of my past recipes in the coming days so as to include them in that category. 
Tasty Eating!


  1. hey this is pretty cool! Sounds quite delish! I will bookmark it for sure. :)

  2. nice!!

    i don't know where to find raw oat groats!!! i'd love to make this!

  3. Thank you for the comment Heidi and Nelly!!

    Nelly - I'm not exactly sure where you live, but I really hope that you can get your hands on some so you don't miss out on this recipe! :)


  4. If this tastes as good as it looks and sounds I might explode. The flavor combo seems perfect.

  5. I hope you try it soon Nikki! I can barely stand it!! It's got that same chewy texture as short grain brown rice, and really it's just amazing.
    Please keep me posted on your thoughts if/when you try it. :)

  6. Have I told you lately how brilliant you are??

  7. WOAH. I don't know what it tastes like, but it sure LOOKS like brown rice! YUMMEH.

  8. Oh man, I can't find coconut aminos or nama shoyu anywhere! Suggestions?

  9. Hi Amanda,
    I wouldn't worry about it too much. If anything you could use regular Soy Sauce (if that's not an issue for you). It won't be a huge travesty to leave it out though. ;)
    Thanks for the comment!

  10. Are buckwheat groats different than oat groats? There are too many kinds of oats! If not, would they work anyway? Thanks!

  11. Buckwheat groats and oat groats come from different plants. Oat groats have more of a rice-y texture. Soaked/sprouted raw buckwheat groats would probably not work due to the flavor and texture, although they are a great base for raw crackers or work well as a cereal when dehydrated.