• 1 1/2  cup  Germinated Brown Rice
• 3/4  cup  Sprouted Lentils
• 2  cinnamon sticks, broken in half
• 6  cloves
• 1/2  teaspoon  cumin
• 1/4  teaspoon  ground black pepper
• 1  teaspoon  salt (optional)
• 1/4  cup  minced parsley

Place all ingredients, except parsley, into rice cooker.

Add 4 cups of water and 1 tsp olive oil. Stir and set to cook. When the cooker shuts off, check to make sure both rice and lentils are tender and no water remains. If they are not tender, add 1/4 cup more water and restart. (Shouldn't be necessary, but rice cookers vary)

When done, remove the cinnamon and cloves, fluff the rice, and add the minced parsley.

Serves 4-6.

To cook it on the stovetop, follow the same directions, but increase the water to 4 -1/2 cups. Bring to a boil, cover tightly, and cook on low until water is absorbed, approx. 45 minutes.