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Recipes - Sprouted Wild Rice with Pistachios and Vegetables

Recipe Name

Sprouted Wild Rice with Pistachios and Vegetables

Submitted by Guest
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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
cupwild rice, sprouted
2
tablespoonsolive oil
2
tablespoonsstrong mustard
2
tablespoonsorganic lemon juice
1
tablespoonLemon zest of one organic lemon
1
teaspoonpure maple syrup
5
dashsea salt, to taste
2
cupsEnglish Peas, green, raw
1
cupChickpeas, cooked & drained
4
small (5-1/2carrot, julienned
4
tablespoons choppedChives
4
tablespoonsMinced fresh dill
1/3
cuppistachio nuts, raw, chopped & toasted
Steps
Sequence Step
1Rinse rice,put in bowl, cover with water and let sit on counter overnight.
2In 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.
3Whisk 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.
4In 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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