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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.