Renee's Sprouted Wild Rice Salad
Categories: Vegtime4Serves: 6 servings
Ingredients:
- 2 1/2 c Uncooked wild rice
- 1 c Diced red bell pepper
- 1 c Fresh corn kernels
- 2/3 c Chopped green onion
- 1 c Diced avocado
- OR 3 Tbs. Organic
- -cold-pressed olive oil
- 4 tb Minced fresh parsley or
- -cilantro
- 3 tb Maple syrup
- 1/2 c Fresh lemon juice
- 3 tb Bragg Liquid Aminos
- Mixed greens; (optional)
Instructions:
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
Recipe by: Vegetarian Times, June 1998, page 43
Converted by MM_Buster v2.0l.
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