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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 138.7
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 341.3 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.0 g

View full nutritional breakdown of Oten's Mexican Wild Rice calories by ingredient
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Oten's Mexican Wild Rice

Submitted by: BEAUTIFUL_REINA

Introduction

This dish is raw, vegetarian, vegan and is quick to make and delicious. It turns out very pretty too. Thanks to my good friend, Oten, who shared it with me! The cooking and prep times given are deceptive because the rice has to be soaked for 24 hours ahead of time. This dish is raw, vegetarian, vegan and is quick to make and delicious. It turns out very pretty too. Thanks to my good friend, Oten, who shared it with me! The cooking and prep times given are deceptive because the rice has to be soaked for 24 hours ahead of time.
Number of Servings: 7

Ingredients

    4 cups bloomed wild rice (cover with water in a glass jar, dehydrate 24 hours below 115 degrees--it starts to sprout a little)
    2 tbsp. lemon juice
    2 tbsp olive oil
    1 tsp sea salt
    1 tsp cumin
    1/3 cup (37 grams) sun dried tomato powder ( put in food processor and blend until powder)
    1 cup fresh corn
    1/3 cup onion chopped
    1/3 cup cilantro

Tips

During the "blooming" time, check on your rice every now and then to make sure its still covered with water--due to dehydration it might not be.


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Directions

Directions:
1) Place the wild rice in a medium sized bowl.

2) In a small bowl, combine the lemon juice, olive oil, sea salt, and cumin. Pour over the bloomed rice and combine well.

3) Add the sun dried tomato powder and combine again.

4) Add the corn, onion and cilantro, toss to combine, and serve.

Note: For warmed rice place in the dehydrator at--Oten recommends 145 degree's for one hour--but to remain raw it has to be 115 degrees.

The rice will keep for 4 days in an airtight container in the fridge.

Serving Size: Makes 7 generous 1 cup servings.

Number of Servings: 7

Recipe submitted by SparkPeople user SUCCESS_IN_2013.






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