Sweet and Spicy Asian Bloomed Wild Rice

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.

 

Ingredients:

• 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

 

Preparation:

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.

 

 

Posted on Sunday, August 28th, 2011 at 7:26 pm. Filed under: Main and Side Dishes Tags: Dairy Free, Gluten Free, Nut Free, Refined Sugar Free, Soy Free, Vegan RSS 2.0 feed.