Jasberry Organic Superfood Rice Non-GMO Description
Through rice, we thrive
Jaspberry Organic Superfood Rice is a simple, healthy choice for you that could be life-changing for rice farmers. This delicious rice is naturally rich in Manganese and contains minerals such as zinc, Magnesium, Phosphorus, and more, enabling a happier and healthier life for those who eat it and those who grow it.
Big change starts with a tiny grain of rice.
Directions
No rinsing or soaking required.
Water use: For Saucepan
1 cup rice: 2-2.5 cups water
2 cup rice: 3-3.5 cups water
Water use: For rice cooker
1 cup rice: 2-2.5 cups water
2 cups rice: 3-3.5 cups water
Water use: For instant pot
1 cup rice: 1 cup water
25 minutes cooking time. Let rest for 10 minutes and release pressure.
Tip: Adjust the amount of water to be less if you prefer the rice to be harder or more water if you prefer the rice to be softer.
Free Of
GMOs, gluten, animal ingredients, milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, and soybeans
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup (45 g Dry)
Servings per Container: 9
| Amount Per Serving | % Daily Value |
|
| Calories | 170 | |
|
| Total Fat | 2 g | 3% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 34 g | 12% |
|
| Dietary Fiber | 1 g | 4% |
|
| Total Sugars | 0 g | |
|
| Includes 0g Added Sugars | 0 g | 0% |
|
| Protein | 3 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 12 mg | 0% |
|
| Iron | 1 mg | 6% |
|
| Potassium | 110 mg | 2% |
|
| Phosphorus | 144 mg | 10% |
|
| Magnesium | 59 mg | 15% |
|
| Zinc | 1 mg | 10% |
|
| Manganese | 1 mg | 10% |
|
| Molybdenum | 30 mcg | 70% |
|
Other Ingredients: 100% Organic whole grain jasberry rice.
Product of Thailand.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Sweet Potato & Chickpea Vegan Tikka Masala
[vc_row][vc_column][vc_column_text]Sink into the comforting flavors of this vegan tikka masala. Sweet potatoes and chickpeas are simmered until tender in a creamy coconut-based sauce, infused with an expert blend of Indian spices like coriander and cumin. The rich and fragrant simmer sauce is a harmonious blend of sweetness, tanginess and warmth. You’ll find a perfect balance of flavors and textures, making this one-pan dish a satisfying and fulfilling meal.
Sweet Potato & Chickpea Vegan Tikka Masala
- 2 Tbsp. olive oil
- 1 large onion (finely chopped)
- 3 garlic cloves (minced)
- 1 Tbsp. ginger (grated)
- 1 large sweet potato (peeled and cubed)
- 1 Tbsp. SunButter Sunflower Butter
- 1 can (15 oz.) chickpeas (drained and rinsed)
- 1 can (14.5 oz.) diced tomatoes
- 1 cup Native Forest Coconut Milk
- 1 Tbsp. agave nectar
Tikka masala spice blend
- 1 Tbsp. ground coriander
- 1 Tbsp. ground cumin
- 1/2 tsp. turmeric
- 1/2 tsp. paprika
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground cardamom
- 1/4 tsp. ground cloves
- 1/4 tsp. ground fenugreek seeds (or dried leaves leaves)
- Pinch cayenne (or chili powder)
- 1/2 tsp. Redmond Real Salt
Garnish
- Fresh cilantro (chopped)
- Fresh lime wedges
To serve
- Jasberry rice (cauliflower rice or naan)
- In prep bowl, combine all ingredients for tikka masala spice blend. Set aside.
- In large pan over medium heat, heat olive oil. Add onion and sauté 5-7 minutes, until softened and golden brown.
- Stir in garlic and ginger and cook 1-2 minutes until fragrant.
- Add cubed sweet potato and cook for about 5 minutes, stirring occasionally.
- Add tikka masala spice blend and sunflower butter. Stir together to combine and coat sweet potato and cook 1-2 minutes. Add drained chickpeas and mix well.
- To pan, add diced tomatoes, coconut milk and agave nectar. Stir well to combine and coat. Bring mixture to simmer; reduce heat and cook 20-25 minutes, until sweet potatoes are tender and sauce has thickened.
- Garnish with cilantro and fresh lime. Serve with cooked rice, cauliflower rice or naan.
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