Top | Raw

Sprouted Wild Rice with Corn and Tomato

(recipe, Carrie Stewart)

primary-image, l

Ingredients

1. * 1½ cup soaked wild rice (started with 1 cup + 2 cups soak water)
2. * 1 cup cherry tomatoes, halved
3. * ½ cup corn kernels
4. * ½ teaspoon garlic, minced
5. * ½ teaspoon jalapeno pepper, deseed, dice, to taste
6. * 3 tablespoons cilantro, chopped
7. * 1 tablespoon olive oil, optional
8. * ¼ teaspoon sea salt, optional

Steps

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