Top | Raw
Sprouted Wild Rice with Corn and Tomato
(recipe, Carrie Stewart)
- * 1½ cup soaked wild rice (started with 1 cup + 2 cups soak water)
- * 1 cup cherry tomatoes, halved
- * ½ cup corn kernels
- * ½ teaspoon garlic, minced
- * ½ teaspoon jalapeno pepper, deseed, dice, to taste
- * 3 tablespoons cilantro, chopped
- * 1 tablespoon olive oil, optional
- * ¼ teaspoon sea salt, optional
- Place all ingredients into a mixing bowl. Toss to mix well.
- Will keep for 3 days in fridge.