Renee's Sprouted Wild Rice Salad
This one-dish meal is a blend of nutty-tasting sprouted wild rice, fresh corn kernels and sweet bell pepper.
2 1/2 cups uncooked wild rice
1 cup diced red bell pepper
1 cup fresh corn kernels
2/3 cup chopped green onion
1 cup diced avocado or 3 Tbs. organic
cold-pressed olive oil
4 Tbs. minced fresh parsley or cilantro
3 Tbs. maple syrup
1/2 cup fresh lemon juice
3 Tbs. Bragg Liquid Aminos
(see glossary, p. 95)
Mixed greens (optional)
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.
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[ame=http://www.amazon.com/New-Soul-Vegetarian-Cookbook/dp/0942683137]Amazon.com: The New Soul Vegetarian Cookbook (9780942683134): Yafah Asiel: Books[/ame]
Raw energy: who says food that's delicious and healthy has to be cooked