250 gms wild rice
150 gms thinly sliced Swiss brown cap mushrooms
200 gms thawed frozen peas
300 gms thawed frozen corn
Two finely chopped tomatoes
2 grated carrots
1 grated zucchini
2 chopped avocados
1/2 finely chopped red capsicum
1 dessertspoon onion powder
1 tablespoon Tamari low sodium soy sauce for the rice
1 dessert spoon Tamari for the mushroom marinade
1 dessert spoon truffle oil for the mushroom marinade
2 tablespoons truffle oil for the rice
Black olives to garnish
Wash the wild rice thoroughly
Put the rice in a sealed glass container with 4 times the amount of water
Put in the dehydrator at 60 Celsius for 1 hour
Reduce the temperature to 41 Celsius
Cook for 24-27 more hours.
Soak the chopped mushrooms in marinade for several hours.
Dehydrate mushrooms for 3 hours.
When cooked, strain and rinse the rice
Add all the vegetable ingredients, mushrooms and fold through the rice.
Add the onion powder, soy sauce, truffle oil and mix in.
Garnish with the olives.
Annl4's ThoughtsBy annl4
This is a favourite at our house and gives us two meals. It tastes great the next day.
You can substitute the soy sauce and truffle oil for cashew cheese sauce or fresh, raw tomato and basil sauce.
It can also go in Nori sheets and wrapped to make sushi
The most commited meat eaters love this one!
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