Recipe - Renees Sprouted Wild Rice Salad

2 One half cup Uncooked wild rice
1 cup Diced red bell pepper
1 cup Fresh corn kernels
2/3 cup Chopped green onion
1 cup Diced avocado
OR 3 Tbs. Organic
coldpressed olive oil
4 tablespoon Minced fresh parsley or
cilantro
3 tablespoon Maple syrup
One half cup Fresh lemon juice
3 tablespoon Bragg Liquid Aminos
Mixed greens; (optional)

6 SERVINGS DAIRYFREE

This onedish meal is a blend of nuttytasting sprouted wild rice, fresh
corn kernels and sweet bell pepper.

Soak rice in filtered water to cover 8 hours or overnight. Drain and rinse.
Stand at 45degree angle in a screen or meshcovered large jar. Do not let
rice cover mouth of jar. Rinse mornings and evenings for 3 days or until
grain has split and is soft.

In large bowl, combine sprouted rice, bell pepper, corn, green onion,
avocado and herbs. Toss to mix.

In small bowl, mix maple syrup, lemon juice and liquid aminos until well
blended. Add to rice mixture and toss to coat. Cover and let stand for
flavors to develop, 1 to 2 hours. Serve over mixed greens if desired.

PER SERVING: 344 CAL.; 12G PROT.; 6G TOTAL FAT (1G SAT. FAT); 65G CARB.; 0
CHOL.; 344MG SOD.; 7G FIBER.

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Feb 20, 1999.

Recipe by: Vegetarian Times, June 1998, page 43

Converted by MM_Buster v2.0l.