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Recipes - Sprouted Wild Rice with Pistachios and Vegetables

Recipe Name

Sprouted Wild Rice with Pistachios and Vegetables

Submitted by

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Recipe Description

Special emphasis on raw and sprouted foods

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	90	Cook Time (minutes)	60	Ready In (minutes)	150

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Ingredients
Amt.	Measure	Ingredient



1	cup	wild rice, sprouted
2	tablespoons	olive oil
2	tablespoons	strong mustard
2	tablespoons	organic lemon juice
1	tablespoon	Lemon zest of one organic lemon
1	teaspoon	pure maple syrup
5	dash	sea salt, to taste
2	cups	English Peas, green, raw
1	cup	Chickpeas, cooked & drained
4	small (5-1/2	carrot, julienned
4	tablespoons chopped	Chives
4	tablespoons	Minced fresh dill
1/3	cup	pistachio nuts, raw, chopped & toasted

Steps

Sequence	Step

1	Rinse rice,put in bowl, cover with water and let sit on counter overnight.
2	In the morning, drain and rinse the rice; then cover it again with fresh water and put the jar in the fridge. Drain and rinse the rice at least 2x a day until it has bloomed and is tender enough to eat. Drain and rinse the rice and put in large bowl.
3	Whisk the olive oil, mustard, lemon zest, lemon juice and maple syrup together in a small bowl, adding a few pinches of sea salt. Pour half of the dressing over the rice and fold to coat. Stir the peas, chickpeas, carrots and herbs into the rice.
4	In a dry skillet over medium heat, toast the pistachios until golden and fragrant, about 5 minutes. Careful not to burn. Add to salad. Pour remaining dressing over and fold to combine. Serve.

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