Quote:
Originally Posted by J.o.y.c.e
I'm very curious about the wild rice and her technique!
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The technique for "blooming" wild rice is simple and straightforward -- check out the recipe by Cherie Soria as she explains how it is done:
Asian Wild Rice Pilaf
Yield: 2 cups (2 to 3 servings)
It’s worth the 24 hours it takes to “bloom” this wild rice, which not really rice or even grain--it is a seed that grows in marshes, mostly in Canada and the northern United States. It is harvested by Native Americans and processed in their traditional method, which involves smoking. Even though it is not technically raw, most raw food enthusiasts enjoy wild rice when it has been soaked until it “blooms” to a fluffy texture. A few drops of toasted sesame oil gives this wild rice dish a traditional cooked flavor makes it a wonderful compliment to any Asian meal.
1/2 cup wild rice
2 cups purified water
1 small rib of celery, diced
1/2 green onion, thinly sliced
1 small carrot, shredded ( 3/4 cup)
1/2 cup mung sprouts
1 1/2 tablespoons sesame seeds
1 1/2 tablespoons minced cilantro, packed
1 1/2 shiitake mushrooms, thinly sliced
1 teaspoon onion powder
1 clove garlic, minced
1/2 teaspoon lemon juice
1 1/2 tablespoons sesame oil
1/4 teaspoon toasted sesame oil
1 teaspoon tamari
3/4 teaspoon light miso
1/4 teaspoon Hot Lava Sauce
1.
Rinse the wild rice and place it in a 1 quart glass jar. Fill the jar with purified water, and place the covered jar in a 105-degree dehydrator for 24 hours to soften and “bloom”.
2. Drain the rice well and put it into a large bowl. Add the celery, green onion, carrot, sesame seeds, cilantro, mushrooms, onion powder, and garlic, and stir.
3. Combine the lemon juice, oils, tamari, miso, and Hot Lava Sauce in a small bowl, and whisk to blend.
4. Add the lemon-oil mixture to the rice mixture and stir again, thoroughly.
5. Serve immediately or store in the refrigerator in an airtight container for up to four days.
Recipe given by Cherie Soria – Living Light Culinary Arts Institute Newsletter
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