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Sprouted Wild Rice with Corn and Tomato

(recipe, Carrie Stewart)


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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.