Aromatic Brown Rice with Soybean Sprouts

This recipe is rich in tryptophan (essential amino acid). See note below.


2 cups of brown rice
6 cups of water
Juice of one lemon
1 tablespoon of finely chopped fresh marjoram
1 teaspoon of fresh rosemary
Two cups of soybean sprouts
½ curry powder
1 or 2 cloves of garlic
½ onion, finely chopped
6 tablespoons of olive oil
A pinch of sea salt
A teaspoon of tamari


Boil water with salt in a saucepan and then add the rice and lemon. Place over medium heat.
Stir-fry oil in a frying pan, onions, garlic, marjoram, sea salt, rosemary and curry. Stir-fry 2 to 3 minutes, to avoid cold or brown.
Once the rice has softened, add the rice to the sauce and put over medium heat along with the soybean sprouts. Cook 2 more minutes and off. Cover and let stand tightly covered.

Note: Tryptophan is an essential amino acid, so important because the body cannot produce by itself and has to synthesize food that humans consume in their diet. This amino acid fulfills important functions in the body among which participation in the release and synthesis of serotonin, a neurotransmitter responsible, inter alia, to produce pleasure and to synthesize and eliminate body fat.



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