Renee's sprouted wild rice salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Uncooked wild rice |
| 1 | cup | Diced red bell pepper |
| 1 | cup | Fresh corn kernels |
| ⅔ | cup | Chopped green onion |
| 1 | cup | Diced avocado |
| OR 3 Tbs. Organic cold-pressed olive oil | ||
| 4 | tablespoons | Minced fresh parsley or cilantro |
| 3 | tablespoons | Maple syrup |
| ½ | cup | Fresh lemon juice |
| 3 | tablespoons | Bragg Liquid Aminos |
| Mixed greens; (optional) | ||
Directions
6 SERVINGS DAIRY-FREE
This one-dish meal is a blend of nutty-tasting sprouted wild rice, fresh corn kernels and sweet bell pepper.
Soak rice in filtered water to cover 8 hours or overnight. Drain and rinse.
Stand at 45-degree angle in a screen- or mesh-covered large jar. Do not let rice cover mouth of jar. Rinse mornings and evenings for 3 days or until grain has split and is soft.
In large bowl, combine sprouted rice, bell pepper, corn, green onion, avocado and herbs. Toss to mix. In small bowl, mix maple syrup, lemon juice and liquid aminos until well blended. Add to rice mixture and toss to coat. Cover and let stand for flavors to develop, 1 to 2 hours. Serve over mixed greens if desired.
PER SERVING: 344 CAL.; 12G PROT.; 6G TOTAL FAT (1G SAT. FAT); 65G CARB.; 0 CHOL.; 344MG SOD.; 7G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Feb 20, 1999.
Recipe by: Vegetarian Times, June 1998, page 43 Converted by MM_Buster v2.0l.