Spicy + Sweet Bangkok Raw Wild Rice

By Michael Alexander

With temperatures rising, it’s a great time to incorporate more raw cuisine into your diet. Eating raw this time of year will not only help cool you down, but by keeping enzymes and other nutritional elements in your food intact, it will also create more nutritional bang for every calorie you consume.

This hearty raw wild rice entreé is a substantive meal for dinner, lunch or hearty appetizer, but you won’t have to get sweaty in the kitchen by firing up the stove to make it. Raw wild rice not only tastes great, but it contains lots of protein, full amino acids and magnesium and fiber, keeping you regular and making sure your heart stays healthy.

Made with avocados, carrots, lots of delicious spices and wild rice opened up in the dehydrator, this dish contains a satisfying mix of bold flavors and texture.

Let’s get started!

Serves: 2-4

Total Prep Time: 15 min

Tools:

1 Medium Mixing Bowl

Wisk

Knife

Dehydrator

1 LB Raw Rice

Dehydrator (Excalibur 10 tray is my go-to)

Ingredients:

5 cups raw rice

2 TBL unrefined sesame oil

1 TBL toasted sesame oil

1 TBL maple syrup (can also use agave or coconut nectar)

1 TBL nama shoyu/Tamari

⅓  cup pickled carrots (see recipe below)

¼ cup of scallions/green onions

¼ cup of cilantro

1 avocado

½   teaspoon of salt

½ teaspoon of cracked pepper

½ teaspoon of red chili flakes

Pickled Carrots:

  1. Grate 4-5 organic carrots

  2. Add 1 cup of filtered water, 1 cup of vinegar, ½ cup of sugar in the raw. Mix and let sit until the sugar is fully absorbed. Add the carrots to the recipe, cover and place in fridge for at least 3 hours but overnight is best.

To Prepare:

  1. Put 1 lb of raw rice in a covered dish or tupperware bowl. Cover with water at 1 part rice, 4 parts water. Dehydrate in Excalibur at 115 degrees for 8-12 hours (overnight is easiest)

  2. Pull out the rice, let cool and drain remaining water.

  3. Combine sesame oils, nama shoyu/tamari and maple syrup in a small mixing bowl and wisk together.

  4. Add rice, salt, pepper and red chili flakes, pickled carrots and blend.

  5. Chop green onions, cilantro and blend.

  6. Chop the avocado and mix lightly.

This dish is best served immediately, where the flavors literally pop in your mouth!  

Photos by Bianca Alexander ©Conscious Planet, L3C.

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