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20 minute dinner recipes

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Whole-Grain Sushi Rice


From EatingWell:  July/August 2012

Although white sushi rice is traditional, this brown sushi rice base is blended with other grains and lentils. Traditional vinegar and sugar seasoning are omitted in this whole-grain brown sushi rice recipe so that the natural taste of the whole grains shines through. Any lentils work—French green lentils hold their shape best.

About 8 cups, for 16 servings | Active Time: 5 minutes | Total Time: 2 3/4 hours



  1. Combine brown rice, wild rice, lentils, quinoa and flaxseed in a large saucepan; add water. Let stand at room temperature for at least 30 minutes and up to 4 hours to hydrate the grains.
  2. Cover the pan with a tight-fitting lid and bring to a boil. Reduce to a very gentle simmer and cook until almost all the liquid has evaporated, 35 to 40 minutes. Remove from heat and let stand, covered, for 30 minutes. Uncover and cool for about 1 hour.


Per 1/2-cup serving : 94 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 18 g Carbohydrates; 3 g Protein; 2 g Fiber; 3 mg Sodium; 109 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 fat

Tips & Notes