Rating4/5 (from 1 ratings)4
Yield4 lunch sized servings
1½ cup soaked wild rice, soaked mine two days
1 big bunch fresh parsley, chopped
3 tomatoes, chopped
1 english cucumber(the big ones), chopped
1 lemon, squeezed
2 tablespoon or more of olive oil, to taste
1 teaspoon sea salt, to taste
mix, chill, eat, enjoy!
Omshanti's ThoughtsBy omshanti
i wanted something that felt chewy like bulgar wheat but i am not a fan of sprouted quonoa(keenwa) the rice was perfect and nutty too! rave reviews from my lunch buddies both nonraw!
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note