b'Sprouted Herbed Brown RiceServes 105 C Brown Rice (dry) 1 C mixed fresh herbs Water (chopped)1 Garlic head (peeled andSalt & Pepper, to tastecrushed)Directions1.Soak rice in cool water for 24 hours, rinsing and changing water 3-4 times during 24 hours (every 6-8 hours)2.Rinse rice again, drain, add 5 cups of fresh water3.Bring rice to a boil, lower heat to low and simmer rice covered for 15-20 minutes, or until all water is absorbed; stir occasionally, do not let rice stickSide Dishes 4.Turn off heat; add herbs and garlic and stir well5.Cover and let sit for 10 minutes before serving. Salt and pepper to tasteSteamed VeggiesServes 52 CarrotsOnion 5 Cloves of Garlic 2 Beets1 lg ZucchiniLarge bowl of Kale and Chard1 bunch Basil (30 leaves)Directions1.Chop the carrots, zucchini, onion, kale, chard and beets into small chunks and set aside 2.Finely dice the garlic and basil, set aside3.Get the steamer ready by placing on the stove with 2 inches of water in the bottom4.Put the beets, carrots, and onion in steamer and heat on high until water is boiling, cover and let steam for 3-5 minutes5.After 3-5 minutes add the zucchini, kale and chard, steam for an-other 3-5 minutes6.Turn the steamer off and remove veggies to a large bowl, add basil and garlic, lightly salt, mix and serve62SUSTAINABLE GRINDS'