Rating5/5 (from 1 ratings)5
2 medium tomatoes (diced)
1 cup zucchini (diced)
½ cup purple onion (chopped)
¼ cup fresh parsley (chopped)
¼ teaspoon sea salt
½ teaspoon cumin
3 tablespoons olive oil
1½ cups wild rice (soaked/sprouted)
Dash of fresh lemon juice
Dash of cayenne pepper
1 small Anaheim pepper (chopped)
1. Begin prep for wild rice 2 days ahead of time. Soak for 12 hrs, rinse, and soak for 24 hrs longer. Drain and let set for 12 hrs. Rinse and let set for 12 more hours and it should be ready. If you don't use it all, it saves well in the fridge.
2. When the rice is ready, chop and combine and stir all ingredients in a bowl.
Shane titensor's ThoughtsBy shane titensor
Sprouted wild rice pilaf that you won’t be able to turn away from.
A great dish for any season or occasion.
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