Sprouted Wild Rice Autumn Blend

Submitted by Chef #1160929

"Sprouted rice provides a filling base for this medley of nuts, seeds, dates and spices. Keep in the fridge for an instant healthy satisfying raw meal."

 

• Ready In: 48hrs
• Ingredients: 13
• Yields: 7 cups
• Serves: 7

ingredients

• 2 cups long grain wild rice
• 2 finely chopped garlic cloves
• 1⁄2 cup red onion
• 12 finely chopped dates
• 1 cup chopped walnuts
• 1 cup pumpkin seeds
• 1⁄4 cup parsley
• 1 tablespoon rosemary
• 4 tablespoons olive oil
• 2 tablespoons nama shoyu
• 1⁄4 teaspoon sea salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon cayenne pepper

directions

1. Soak rice in 4 cups water 12 hours. Drain, rinse, and drain again. Continue to rinse and drain until rice sprouts (about 2-4 days).
2. In bowl, blend all other ingredients into sprouted rice. Refrigerate.

Reviews

[mliss29]

I was really looking forward to trying this recipe. I think it sounds delicious. Unfortunately I couldn't get my wild rice to sprout. It actually spoiled and I had to throw it away. I always feel bad about wasting food, but I'm especially disappointed about wasting 2 cups of wild rice that I got from my brother-in-law. His Anishinabe (Ojibwe) father had harvested it himself in Minnesota. It just kind of turned to a nasty mush. For my second try, I used a different kind of wild rice I got from the health food store. I only used 1 cup this time. It actually molded. I think I followed the directions. I wonder if one is supposed to rinse it more often than twice a day.