Thursday, October 16, 2014

Sprouted Wild Rice with Corn and Tomato

Soak wild rice in at least double the amount of water for 2 or more days. Rinse and change soak water at least 2 to 3 times each day. Soaked wild rice will never get as soft as when it’s cooked, but that’s what I love about it. It has a chewy, hearty mouth feel that’s really satisfying, especially when my body’s craving some complex carbs.


1 1/2 cup soaked Wild Rice (started with 1 cup + 2 cups soak water)
1 cup organic Cherry Tomatoes, halved
1/2 cup organic Corn Kernels
1/2 tsp organic Garlic, minced
1/2 tsp organic Jalapeno Pepper, deseed, dice, to taste
3 tbsp organic Cilantro, chopped
1 tsp organic Bariani Extra Virgin Olive Oil
1/4 tsp Sea Salt


Place all ingredients into a mixing bowl. Toss to mix well.
Will keep for 3 days in fridge.

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