Wild Rice Salad by Patti Harris

  • 1 ½ cups bloomed wild rice*
  • 10 stalks asparagus, chopped into thin rounds or on the diagonal
  • (if asparagus is not in season use sugar/snap peas instead)
  • 1 ½ cups shitake mushrooms, de-stemmed and sliced
  • 1 ½ cups broccoli, chopped into small pieces
  • 1 yellow or red bell pepper, chopped
  • 1/3 cup Nama Shoyu
  • 1/3 cup fresh squeezed orange juice
  • 1 large clove garlic, pressed
  • 1 inch of ginger root, finely diced
  • ¼ tsp red chili pepper flakes
  • 1 Tbsp sesame seeds

To make bloomed rice

  • ¾ cup uncooked wild rice
  • 2 ½ cups pure water
  • ½ tsp good salt
  • Glass jar with tight fitting lid

Put the rice, water and salt in the jar and make sure the lid is on very tight.  Put it in the de-hydrator for 24 hours at 105 degrees.

Once the rice is bloomed drain it well and put in a large bowl.  Add the chopped asparagus, mushrooms, broccoli and red bell pepper and toss.

Put the remaining ingredients into a jar and shake well.  Taste to make sure that the garlic and ginger are very pronounced if not then add a little bit more.  Pour the dressing on the rice salad and let marinade for at least one hour.

Serves 6 as a side dish.