Ingredients

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

Recipe Directions

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 Thoughts

By 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!

Print This Recipe (PDF)

Click the button below to download the printable PDF.

My Notes

You do not have any notes. Add some here. Notes are private and are only visible to you.

Add New Note

Similar Recipes

Top voted

All

Leave a Comment

The Rawtarian wants to hear from you! Let's get the conversation going! Leave a comment or review below.