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Maple Dijon Sprouted Brown Rice

Maple Dijon Sprouted Brown Rice dish


1 cup Riceland Brown Rice
3 cups filtered water
2 cups chicken or vegetable stock
1 tablespoon olive oil
2 tablespoons pure maple syrup
1-1/2 teaspoons Dijon mustard
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
1/3 cup dried cherries or dried cranberries
¼ cup chopped pistachios


  1. In a large jar or container fitted with a lid, pour the dry rice and 3 cups of filtered water inside.
  2. Cover and allow to sit at room temperature for about 24 hours; the water will be cloudy from the starch.
  3. Drain and rinse the rice (tap water is fine).
  4. Combine the rinsed rice, olive oil and 2 cups of stock in a small pot fitted with a lid.
  5. Bring to a boil, then reduce heat to low.
  6. Cover and cook 35-40 minutes until all of the stock is absorbed.
  7. Add the dried cherries on top, cover again, remove from the heat, and allow to steam for about 5 minutes.
  8. While the rice is resting, stir together the maple syrup, Dijon mustard, garlic powder, salt and pepper.
  9. Pour on top of the hot rice and stir to combine.
  10. Garnish with chopped pistachios right before serving.