Raw Sprouted Wild Rice

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I found a great raw food restaurant in DC while visiting a friend this summer. One dish I loved was the wild rice dish. The rice had been soaked and spouted for days, he added lots of fresh veggies and herbs and dressed it lightly with olive oil and sea salt. It was delicious and I felt energetic and alive when I walked out of there. There are a few reasons I loved it and decided to make my own version. After reading Cure Tooth Decay, I have been staying away from all grains and legumes…they are full of antinutrients and require a lot of work to make digestable. According to Cure Tooth Decay and the followers of the Weston A Price Foundation, rice must be soaked for 24 hours and then sprouted for 2 to 3 days to remove as phytic acid and other antinutrients that are present in the germ and bran in nuts, grains, legumes and seeds. So, I soaked my wild rice in filtered water for a total of 24 hours, then drained and rinsed it. Next, sprouting…way easier then I expected. Let the rice soak in filtered water in a warm place for 3 days. Rinsing 2-3 times per day. You will see the impurities coming to the surface of the water. I always use filtered water. Here’s my recipe for Sprouted Wild Rice with seasonal fruit, veggies and herbs.

2 cups sprouted wild rice, drained
1/2 pint local cherry tomatoes (chemical free), halved
2 cloves garlic, minced
Hand full of fresh local beans, chopped
1 green bell pepper (chemical free), diced
1 carrot, shredded
1 Tablespoon chopped parsley
1 teaspoon celtic sea salt
Freshly ground pepper, to taste
1 Tablespoon extra virgin olive oil

Mix all ingredients together and let chill for at least 30 minutes. Will last a few days in the fridge.

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