Sprouted Sweet Brown Rice Zongzi 100% Whole Grain 全谷物粽子 Recipe by Eat Whole 2 Thrive
 Eat Whole 2 Thrive @EatWhole2Thrive Florida Zongzi is typically made with refined white sweet rice and are not very easy to digest. I replace refined white rice with sprouted short grain brown rice and short grain sweet brown rice at 1:1 in ratio. My stuffing is also very simple, a big jujube and 1/4 medjoor date place in the middle. It tastes just as good as classical Zongzi and with more nutritional value. Zongzi is typically made with refined white sweet rice and are not very easy to digest. I replace refined white rice with sprouted short grain brown rice and short grain sweet brown rice at 1:1 in ratio. My stuffing is also very simple, a big jujube and 1/4 medjoor date place in the middle. It tastes just as good as classical Zongzi and with more nutritional value. Sprouted Sweet brown rice Zongzi 100% whole grain 全谷物粽子 Share its first Cooksnap! Zongzi is typically made with refined white sweet rice and are not very easy to digest. I replace refined white rice with sprouted short grain brown rice and short grain sweet brown rice at 1:1 in ratio. My stuffing is also very simple, a big jujube and 1/4 medjoor date place in the middle. It tastes just as good as classical Zongzi and with more nutritional value. Zongzi is typically made with refined white sweet rice and are not very easy to digest. I replace refined white rice with sprouted short grain brown rice and short grain sweet brown rice at 1:1 in ratio. My stuffing is also very simple, a big jujube and 1/4 medjoor date place in the middle. It tastes just as good as classical Zongzi and with more nutritional value. Cooking Instructions 2.5 hours 1 Soak mixed brown rice in water for at least 3 days. Change water twice daily. 2 Soak 16 bamboo leaves in cold water overnight or 8 hours. 3 Rinse and drain off water. Make one Zongzi using 2 leaves and place some rice in first, then a jujube and 1/4 medjoor date, then cover with a layer of rice. Wrap it into a 4 corner shape. Tie it with cotton twines. 4 Cook them in cold water with a heavy weight on top to prevent floating. Simmer for at least 2 hours. Serve hot or room temperature. 1 Soak mixed brown rice in water for at least 3 days. Change water twice daily. 1 Soak mixed brown rice in water for at least 3 days. Change water twice daily. 2 Soak 16 bamboo leaves in cold water overnight or 8 hours. 2 Soak 16 bamboo leaves in cold water overnight or 8 hours. 3 Rinse and drain off water. Make one Zongzi using 2 leaves and place some rice in first, then a jujube and 1/4 medjoor date, then cover with a layer of rice. Wrap it into a 4 corner shape. Tie it with cotton twines. 3 Rinse and drain off water. Make one Zongzi using 2 leaves and place some rice in first, then a jujube and 1/4 medjoor date, then cover with a layer of rice. Wrap it into a 4 corner shape. Tie it with cotton twines. 4 Cook them in cold water with a heavy weight on top to prevent floating. Simmer for at least 2 hours. Serve hot or room temperature. 4 Cook them in cold water with a heavy weight on top to prevent floating. Simmer for at least 2 hours. Serve hot or room temperature. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on June 03, 2017 01:45 Florida Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive! Comments Similar Recipes Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 Tradition zongzi is made of short grain sweet white rice. Although this festival food is gluten free, most people found it difficult to digest rich stuffings with sweet white rice. I recreate a healthier version in 2017 to substitute sweet white Rice with half sweet brown rice and half brown rice, but still it's quite rich. This year I accidentally found a brand of brown rice (Botan) has a similar texture like sweet rice, so now this guilty free 100% brown rice zongzi receipe is born. So delicious when served in warm and it doesn't adds much burden to your digestion. Eat Whole 2 Thrive Homemade Zongzi～Rice Dumplings Homemade Zongzi～Rice Dumplings A traditional Asian flavor, it's for celebrating The Dragon Boat Festival which is showing up next Monday! ♫*♥*♫• * most families will make zongzi and enjoy all celebrations with loved ones. There are many kinds of Rice Dumplings, they are on the basis of local history! Some ingredients are necessary, and indeed to be prepared, but it is ok to add extra fillings that you like. Zongzi is very delicious... yep, but not easy to make, the recipe looked quite complicated, but once you try, I believe that you would love it. ◕◡◕ Amy Make Your Own Sprouted Brown Rice Make Your Own Sprouted Brown Rice This is a great way to make rejuvelac or leaven, etc., which are indispensable for macrobiotic and other types of "raw" or "living" cooking. The rice will germinate well at more than 20°C, so keep it warm. Make sure the water does not turn bad, change it frequently. Even at low temperatures, if you wait a while the rice will germinate, so keep the container in an insulated styrofoam box or something and you can sprout the rice even in winter. Recipe by Mille=miru cookpad.japan Germinated Brown Rice Rejuvelac Germinated Brown Rice Rejuvelac This rejuvelac (grain-based fermented drink) is made with germinated brown rice and is easy to drink, since it doesn't have a strong taste. You can also use it to make homemade cheese or yogurt. Each morning, I transfer the fermented rejuvelac to a container and store it in the refrigerator, then fill the container with the germinated brown rice with water, and allow it to ferment. During the hot seasons, store in a cool place to prevent it from spoiling. After reusing the brown rice over 4 days, refresh with new rice grains. Recipe by Mille=miru cookpad.japan Brown Rice Amazake from Germinated Brown Rice (with Miyako-Koji) Brown Rice Amazake from Germinated Brown Rice (with Miyako-Koji) One of my friends on mixi taught me how to make brown rice amazake, so I decided to make brown rice amazake with miyako-koji. Basically it ended up being easier than I thought because all I had to do was mix the koji into the porridge. The enzymes will break down at 70℃ or higher, so if you want to preserve them, be sure not to bring it back up to a boil. In Step 1, I referred to miru-san'sfor how to germinate the rice. In Step 4, the real way to make it is to put it in a hot water bath, cover with a cloth and keep warm and uncovered for about 10 hours at 55°C-60°C. However that is a pain in the neck to do, so I just used some disposable chopsticks to make a gap, and left it like that. Recipe by Mikikimiki cookpad.japan Brown Rice Brown Rice Only brown rice sometimes its hard to eat ,add some of white rice this will be soft and easy to eat it as usual rice :) Kanya Zhajiang brown rice noodle炸酱米线 Zhajiang brown rice noodle炸酱米线 Growing up eating mom's zhajiang mian for breakfast or lunch and my version make it into a healthier version by using 100% whole grain (brown rice). Great for gluten free diet as well since tamari sauce is also gluten free. Eat Whole 2 Thrive Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 Tradition zongzi is made of short grain sweet white rice. Although this festival food is gluten free, most people found it difficult to digest rich stuffings with sweet white rice. I recreate a healthier version in 2017 to substitute sweet white Rice with half sweet brown rice and half brown rice, but still it's quite rich. This year I accidentally found a brand of brown rice (Botan) has a similar texture like sweet rice, so now this guilty free 100% brown rice zongzi receipe is born. So delicious when served in warm and it doesn't adds much burden to your digestion. Eat Whole 2 Thrive Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 Guilt free brown rice Zongzi (sweet and savory versions) 糙米甜、咸粽 Tradition zongzi is made of short grain sweet white rice. Although this festival food is gluten free, most people found it difficult to digest rich stuffings with sweet white rice. I recreate a healthier version in 2017 to substitute sweet white Rice with half sweet brown rice and half brown rice, but still it's quite rich. This year I accidentally found a brand of brown rice (Botan) has a similar texture like sweet rice, so now this guilty free 100% brown rice zongzi receipe is born. So delicious when served in warm and it doesn't adds much burden to your digestion. Eat Whole 2 Thrive Homemade Zongzi～Rice Dumplings Homemade Zongzi～Rice Dumplings A traditional Asian flavor, it's for celebrating The Dragon Boat Festival which is showing up next Monday! ♫*♥*♫• * most families will make zongzi and enjoy all celebrations with loved ones. There are many kinds of Rice Dumplings, they are on the basis of local history! Some ingredients are necessary, and indeed to be prepared, but it is ok to add extra fillings that you like. Zongzi is very delicious... yep, but not easy to make, the recipe looked quite complicated, but once you try, I believe that you would love it. ◕◡◕ Amy Homemade Zongzi～Rice Dumplings Homemade Zongzi～Rice Dumplings A traditional Asian flavor, it's for celebrating The Dragon Boat Festival which is showing up next Monday! ♫*♥*♫• * most families will make zongzi and enjoy all celebrations with loved ones. There are many kinds of Rice Dumplings, they are on the basis of local history! Some ingredients are necessary, and indeed to be prepared, but it is ok to add extra fillings that you like. Zongzi is very delicious... yep, but not easy to make, the recipe looked quite complicated, but once you try, I believe that you would love it. ◕◡◕ Amy Make Your Own Sprouted Brown Rice Make Your Own Sprouted Brown Rice This is a great way to make rejuvelac or leaven, etc., which are indispensable for macrobiotic and other types of "raw" or "living" cooking. The rice will germinate well at more than 20°C, so keep it warm. Make sure the water does not turn bad, change it frequently. Even at low temperatures, if you wait a while the rice will germinate, so keep the container in an insulated styrofoam box or something and you can sprout the rice even in winter. Recipe by Mille=miru cookpad.japan Make Your Own Sprouted Brown Rice Make Your Own Sprouted Brown Rice This is a great way to make rejuvelac or leaven, etc., which are indispensable for macrobiotic and other types of "raw" or "living" cooking. The rice will germinate well at more than 20°C, so keep it warm. Make sure the water does not turn bad, change it frequently. Even at low temperatures, if you wait a while the rice will germinate, so keep the container in an insulated styrofoam box or something and you can sprout the rice even in winter. Recipe by Mille=miru cookpad.japan Germinated Brown Rice Rejuvelac Germinated Brown Rice Rejuvelac This rejuvelac (grain-based fermented drink) is made with germinated brown rice and is easy to drink, since it doesn't have a strong taste. You can also use it to make homemade cheese or yogurt. Each morning, I transfer the fermented rejuvelac to a container and store it in the refrigerator, then fill the container with the germinated brown rice with water, and allow it to ferment. During the hot seasons, store in a cool place to prevent it from spoiling. After reusing the brown rice over 4 days, refresh with new rice grains. Recipe by Mille=miru cookpad.japan Germinated Brown Rice Rejuvelac Germinated Brown Rice Rejuvelac This rejuvelac (grain-based fermented drink) is made with germinated brown rice and is easy to drink, since it doesn't have a strong taste. You can also use it to make homemade cheese or yogurt. Each morning, I transfer the fermented rejuvelac to a container and store it in the refrigerator, then fill the container with the germinated brown rice with water, and allow it to ferment. During the hot seasons, store in a cool place to prevent it from spoiling. After reusing the brown rice over 4 days, refresh with new rice grains. Recipe by Mille=miru cookpad.japan Brown Rice Amazake from Germinated Brown Rice (with Miyako-Koji) Brown Rice Amazake from Germinated Brown Rice (with Miyako-Koji) One of my friends on mixi taught me how to make brown rice amazake, so I decided to make brown rice amazake with miyako-koji. Basically it ended up being easier than I thought because all I had to do was mix the koji into the porridge. The enzymes will break down at 70℃ or higher, so if you want to preserve them, be sure not to bring it back up to a boil. In Step 1, I referred to miru-san'sfor how to germinate the rice. In Step 4, the real way to make it is to put it in a hot water bath, cover with a cloth and keep warm and uncovered for about 10 hours at 55°C-60°C. However that is a pain in the neck to do, so I just used some disposable chopsticks to make a gap, and left it like that. Recipe by Mikikimiki cookpad.japan Brown Rice Amazake from Germinated Brown Rice (with Miyako-Koji) Brown Rice Amazake from Germinated Brown Rice (with Miyako-Koji) One of my friends on mixi taught me how to make brown rice amazake, so I decided to make brown rice amazake with miyako-koji. Basically it ended up being easier than I thought because all I had to do was mix the koji into the porridge. The enzymes will break down at 70℃ or higher, so if you want to preserve them, be sure not to bring it back up to a boil. In Step 1, I referred to miru-san'sfor how to germinate the rice. In Step 4, the real way to make it is to put it in a hot water bath, cover with a cloth and keep warm and uncovered for about 10 hours at 55°C-60°C. However that is a pain in the neck to do, so I just used some disposable chopsticks to make a gap, and left it like that. Recipe by Mikikimiki cookpad.japan Brown Rice Brown Rice Only brown rice sometimes its hard to eat ,add some of white rice this will be soft and easy to eat it as usual rice :) Kanya Brown Rice Brown Rice Only brown rice sometimes its hard to eat ,add some of white rice this will be soft and easy to eat it as usual rice :) Kanya Zhajiang brown rice noodle炸酱米线 Zhajiang brown rice noodle炸酱米线 Growing up eating mom's zhajiang mian for breakfast or lunch and my version make it into a healthier version by using 100% whole grain (brown rice). Great for gluten free diet as well since tamari sauce is also gluten free. Eat Whole 2 Thrive Zhajiang brown rice noodle炸酱米线 Zhajiang brown rice noodle炸酱米线 Growing up eating mom's zhajiang mian for breakfast or lunch and my version make it into a healthier version by using 100% whole grain (brown rice). Great for gluten free diet as well since tamari sauce is also gluten free. 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