Soaked wild rice is infused with lightly sauteed ginger root, garam masala, and green onions to make a rich and substantial meal. Briefly heating the ginger softens its flavor, and heating brings out the richness of the garam masala. (These ingredients can also be used raw.)

Here's our wild rice salad made with cabbage, zucchini, and celery. We serve it with a thick and creamy fig dressing.


Ingredients for Whole Salad
Serves 2-4
1/2 to 3/4 cup wild rice, soaked
2 cups cabbage, shredded
1/2 cup zucchini, shredded
1/2 cup celery, chopped
4 tablespoons green onions, finely chopped
3 tablespoons Spectrum walnut oil (or your favorite)
1 tablespoon South River Azuki Bean Miso (or your favorite)
1 tablespoon ginger, finely grated
1 teaspoon garam masala
Garnish: cashews, and sprigs of cilantro (not shown)

Directions:
Soak wild rice overnight in 3 cups pure water. Drain, and rinse twice daily for three days, draining well each day. (Use a sprouting jar, and sprout with jar turned upside down.) Rice should be soft enough to chew by the third day. Set aside.

Fig Dressing
1/4 cup olive, or favorite oil
6 tablespoons fig water (from soaking figs)
4 tablespoons balsamic vinegar
2 sundried kalamata figs, soaked for several hours in pure water, or overnight
1/4 teaspoon Himalayan salt

Directions for Dressing
Place all ingredients into blender, and blend until velvety smooth.

Directions for Warmed Rice and Greens:
Make dressing first.
Grate cabbage and zucchini, and chop celery. Set aside.
Finely grate ginger root, chop green onions.
Put into frying pan with garam masala and oil.
Once pan warms, saute over medium heat for 30-60 seconds.
Add miso and rice to oil and spices, and stir to warm (about 30 seconds), but don't cook.
Transfer rice to center of large serving bowl.
Place greens around rice.
Sprinkle on cashews, cilantro, and extra green onions, if desired, and a sprinkle of salt.

For another Wild Rice Salad (shown in the second photo), just Click Here. Enjoy!