Three Grain Rice Paper Rolls with Miso Peanut Butter Dipping Sauce and Kale Soil
A mouthwatering vegan, vegetarian recipe of three grains in organic rice paper rolls with miso peanut butter dipping sauce.
Three Grain Rice Paper Rolls with Miso Peanut Butter Dipping Sauce and Kale Soil A mouthwatering vegan, vegetarian recipe of three grains in organic rice paper rolls with miso peanut butter dipping sauce. |
| Servings | Prep Time |
| 4servings | 20min |
| Cook Time |
| 50min |
|
|
Ingredients
For the Grains
- 6cups warm water
- 6teaspoons Health Connection Vegetable Stock Powder
- 1cup Health Connection Organic Quinoa
- 1cup Nature’s Choice Barley Bran
- 1cup Earth Products Organic Wild Canadian Rice
- 1cup By Nature Dried Cranberriesfinely diced
- 1cup warm waterto soak cranberries
For the Flavorings
- 1teaspoon Good Life Organic Ginger Powder
- 1teaspoon Good Life Organic Lemongrass
- 1teaspoon Good Life Organic Ground Ceylon Cinnamon
- 1teaspoon Good Life Organic Ground Turmeric
- 3teaspoons Crede Organic Coconut Oil
- 1medium, organic onionfinely chopped, from Jacksons Real Food Market
For the Dipping Sauce
- 3tablespoons Oh Mega Crunchy Peanut Butter
- 3tablespoons Clearspring Organic Japanese Sweet White Miso
- 3/4cups water
To Assemble
- 6individual organic rice paper wrappersfrom local Asian Supermarket
- 6individual organic spinach leavesfrom Jacksons Real Food Market
- 3 organic carrotsfinely sliced, from Jacksons Real Food Market
- onion sproutsfrom Jacksons Real Food Market
- 2cups Sunshine Raw Kale Chips – Cheezy Herb flavorblended fine
Instructions
- First off, in a mixing bowl combine warm water with Health Connection Vegetable Stock Powder and allow to dissolve.
- In a medium size pot combine the Health Connection Organic Quinoa and Nature’s Choice Barley Bran and cover with 4 cups of dissolved stock water. Bring to a boil, cover and leave to simmer on low heat for 30 minutes. Leave to cool.
- For the Earth Products Organic Wild Canadian Rice, give it a good rinse and cover with leftover stock water, bring to a boil, cover and simmer for 20 minutes until the rice splits open. Leave to cool.
- Cover the chopped cranberries with water and leave to soak until ready to use.
- In the meantime, combine the spices and dry roast it in a non stick pan until the aromas fill the kitchen, add the coconut oil and onion and fry until translucent.
- Now you can add the prepared grains to the sauteed spices and onion. Give it a good mix through and add the soaked cranberries. Mix and set aside.
- Combine the Oh Mega Crunchy Peanut Butter with Clearspring Organic Japanese Sweet White Miso and water, until combined. Set aside.
- For assembly carefully remove the rice paper wrappers from the packaging and soften in lukewarm water for about 10 seconds until see through.
- Place on a clean surface, then lay a spinach leaf in the middle of each wrapper, top with a few spoonfuls of grains, sliced carrot and onion sprouts.
- Fold both sides of the wrapper, then fold the front part over the filling and roll up. The wrappers will close up nicely when they are wet – so use some extra water to dab the edges. Slice in half and place on platter.
- Serve these three grain rice paper rolls with peanut butter and miso dipping sauce and sprinkle with fine kale to serve.
Recipe Notes
Leftover grains can be stored in the freezer and leftover rice paper wrappers can be stored in an airtight container.