I am posting this recipe now (it is on the dinner menu for tomorrow night) because the mung beans in this recipe take 8-12 hours to sprout.  Picture to follow – I’m sprouting my seeds!

Sprouting Method:

  • In a bowl, wash 1/2 a cup of mung beans until water is clear
  • Soak washed mung beans in about 2 cups of warm water
  • Soak for 24-72 hours
  • Drain thoroughly once mung beans are sprouted
  • If seeds are hard, then it may take even longer to sprout


  •  2 cloves garlic minced
  • 1 two inch piece ginger, peeled and grated
  • 3 tablespoons sesame oil
  • 1/4 cup rice vinegar
  • 1/4 tsp raw honey
  • 2 tablespoons soy sauce or bragg’s liquid amino’s (soy sauce substitute)
  • 1 large carrot, shredded
  • 2 stalks celery, thinly sliced
  • 2 cups snow peas, thinly sliced
  • 2 tsp coconut oil
  • 2 cups cooked brown rice
  • 1 bunch scallions, thinly sliced
  • 1/4 head iceberg lettuce, shredded
  • 1/2 cup mung bean seeds -see above for sprouting method
  • 1/2 cup rice noodles
  • chopped peanuts (optional)


  • Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and honey in a large bowl to make the dressing
  • Add the carrot, celery and snow peas to dressing and toss
  • Heat a large skillet over  medium to high heat and add coconut oil
  • Stir fry the cooked rice until toasted, about 2 minutes
  • Remove from the heat and let cool
  • Add the rice and scallions to vegetable mixture and toss
  • Divide among bowls and top with the lettuce, sprouts, cooked rice noodles and peanuts.

Variation – for those who eat seafood, you can add shrimp to this dish.  Just marinate the shrimp in a small amount of the dressing and then saute it and add to rice.

Serves 4-6

Prep time and cook time (excluding sprouting time for mung beans): 30-45 min