Oten's Mexican Wild Rice
- Minutes to Prepare:
- 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 juice2 tbsp olive oil1 tsp sea salt1 tsp cumin1/3 cup (37 grams) sun dried tomato powder ( put in food processor and blend until powder)1 cup fresh corn1/3 cup onion chopped1/3 cup cilantro
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.
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.
Nutritional Info 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
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