Sprouted Wild Rice with Corn and Tomato
- Course/Dish: Salads
- Meals: Lunch, Dinner
- Main Ingredient: Tomato, Corn, Cilantro
- Difficulty: Easy
- Cuisine: Mexican
- Rainbow Green Cuisine: Phase 1.5
- Serves: 2
Wild rice is actually a grass, not a grain. It’s an aquatic seed that’s found mostly in the upper fresh water lakes of Canada, Michigan, Wisconsin, and Minnesota in North America. It’s a great source of protein, minerals, B vitamins, folic acid, and carbohydrates. I enjoyed wild rice the other morning to help fuel my cardio workout later that day.
1 1/2 cup soaked wild rice (started with 1 cup + 2 cups soak water)
1 cup cherry tomatoes, halved
1/2 cup corn kernels
1/2 teaspoon garlic, minced
1/2 teaspoon jalapeno pepper, deseed, dice, to taste
3 tablespoons cilantro, chopped
1 tablespoon olive oil, optional
1/4 teaspoon sea salt, optional
1) Place all ingredients into a mixing bowl. Toss to mix well.
I like to soak wild rice in at least double the amount of water for 2 or more days. Rinse and change soak water at least 2 to 3 times each day. Soaked wild rice will never get as soft as when it’s cooked, but that’s what I love about it. It has a chewy, hearty mouth feel that’s really satisfying, especially when my body’s craving some complex carbs.
Recipe will keep for 3 days in fridge.