- Hide menu

Sweet and Spicy Asian Bloomed Wild Rice (raw, vegan, gluten-free, nut-free)

Be Social

FavoriteLoadingAdd to favorites

I made this dish with my husband Bob, as my inspiration.  He loves wild rice and beans, so I thought I would prepare a raw version of the rice.  I had learned how to bloom rice in culinary school but haven’t dabbled much with it. Well, that is until now.

I had him select the rice that he wanted when we were grocery shopping and I should have paid closer attention, this rice mixture was just that, a mixture of different rice grains.  It didn’t spoil my dish by any means,  it just meant that not all of it bloomed.

Regardless, he still loved the dish.  With his flavor pallet in mind we doctored the recipe up with increased levels of saracha (non-raw hot sauce, one of his favs) and some agave, making this dish sweet and spicy!  The texture was a tad crunchier than it would have been had I used 100% wild rice but we both actually enjoyed the crunch factor.  All-in-all it balanced well with the fresh, slight crunch of the veggies.

It’s worth the 24 hours it takes to “bloom” this wild rice.  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.


  • 1 1/2 cup wild rice (see below on how to bloom)
  • 1/4 cup celery, diced
  • 2 green onion, thinly sliced
  • 3/4 cup carrot, shredded
  • 1 cup mung sprouts
  • 2 Tbsp sesame seeds
  • 1 1/2 Tbsp minced cilantro, packed
  • 2 shiitake or button mushrooms, thinly sliced
  • 2 tsp onion powder
  • 1 clove garlic, minced
  • 1 1/2 tsp lemon juice
  • 2 1/2 Tbsp toasted sesame oil
  • 1-2 Tbsp raw agave nectar (to taste)
  • 2 tsp tamari
  • 2 tsp light miso
  • 1-2 tsp Sriracha sauce (to taste) & optional, not raw


  1. Bloom the rice.  Read here on how to do this step.  You will need 24-72 hours, depending on the method that you use.
  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 saracha 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.


12 thoughts on “Sweet and Spicy Asian Bloomed Wild Rice (raw, vegan, gluten-free, nut-free)

  1. Jami says:

    Wow…that looks amazing. I love asian flavors, and all the beautiful colors of this are so tempting!

  2. Annie says:

    How do you do it? You come up with these amazing recipes and photos day after day, and they’re all freakin’ delicious!
    I just made this for dinner tonite. I had the bloomed wild rice, having made it for the first time yesterday. I really wasn’t sure what I was going to do with it, and along came your recipe. this is the 2nd time that your daily recipe has directly related to the food I had in mind to try. Kudos…again. We all loved this, and it was so simple to prepare.

    • amie-sue says:

      Hi Annie,
      Your message made me giggle. :) Maybe you are sending me brain wave signals. haha Regardless of what super power is bringing our ingredients together, I am so glad to hear that you all enjoyed it! Many blessings, amie sue

  3. Annie says:

    I should add, I didn’t have the saracha hot sauce on hand (I’ve actually never tried it) so just used hot sauce. I thought it was great, but I’ll have to pick up the other one of these days and give it a try :-)

    • amie-sue says:

      Annie, great to hear that you ran with a substitution. My husband loves saracha. It has a bit of a punch of heat to it so a little goes a long way. But I encourage you to give it a try. :)

  4. Yvonne says:

    This was an absolute hit at a potluck that we went to. The funny thing is no one realized it as raw and just loved the flavours. We did too. We didn’t have saracha sauce in the fridge so I had to substitute red pepper paste instead. It still was amazing! We will definately add it to our repeats and next time will try it with saracha :)

    • amie-sue says:

      That is awesome to hear Yvonne. It always tickled me when ppl gobble up the raw dishes, never knowing that they were raw. :) Thank you for sharing!

  5. Gina Thomas says:

    Hi Amie-Sue, we loved the sauce flavor! I substituted quinoa for the rice, because the wild rice wasn’t quiet bloomed yet, added diced yellow bell peppers, and substituted Korean chili paste for the sriracha sauce because that’s what I had in hand. Another great flavored recipe!

  6. Michele-Ann says:

    This is just awesome, I made this today, and I didn’t have Miso or tamari, but it turned out great! Thanks for another Winner. God Bless.

    • amie-sue says:

      Great minds think alike Michele-Ann…. I have been blooming rice all week. I have a new recipe that I want to try. :) Happy to hear that you enjoyed the rice this way. Have a wonderful evening, amie sue

Leave a Reply

Your email address will not be published. Required fields are marked *