Wild Rice is an ancient food native to the continent of North America, from the region of the Great Lakes. It is part of the grass family, Poaceae. Up until the mid-1900’s it was grown mostly in lakes, rivers and streams before efforts to make it a field crop came into practice.
High in potassium and phosphorus, Wild Rice compares to the nutritional content of wheat, corn and oats. It is also an excellent source of the B vitamins, as well as dietary fiber.
Mexican Seasoned Wild Rice is a nutritious and delightful recipe. Perfect as a side dish or a salad topping, this dish can compliment an array of foods with its distinct texture and zesty, uplifting flavors. It is also easy to store as left-overs, and its versatile character lends itself to complimenting a variety of meals over the course of a week. It can be stored in an air-tight container in the refrigerator for up to four days.
It can also be a perfect meal during the hot months of summer. Nutritious and light, it can satiate the appetite without causing the feeling of being too full. Served with a cucumber salad and some fruit, it could make the perfect summer-time meal!
Although this dish is most nurtitious prepared raw, it may also be prepared cooked. If you do not own a dehydrator, you may cook the wild rice in a pan, drain and rinse, and let cool in the refigerator over night
Yields: 4 cups
- 1 cup wild rice
- 6 cups water
- 4 TBSP sundried tomato powder
- 1 TBSP lemon juice
- 1 TBSP tamari
- 1/2 TBSP olive oil
- 1/2 TBSP flax oil
- 1 1/2 tsp chili powder
- 1/2 tsp sea salt
- 1/2 tsp ground cumin
- 1/8 tsp cayenne pepper (optional)
- 1/2 tsp garlic, crushed
- 2 green onions, diced
- 1 c. red cabbage, shredded fine (optional)
- 2 c. tomatoes with juice, diced
- 1/2 c cilantro, coarsely chopped
There are three basic components to this recipe: wild rice, chopped fruits and vegetables, and seasonings.
To prepare the wild rice (raw), place the wild rice in a container that is 3x its volume. Fill the remainder of the container with fresh, purified water. If necessary, remove all of the trays in the dehydrator to make enough space, and dehydrate the wild rice at 105 degrees for 24 hours.
After dehydration or cooking, use a colander to drain and rinse the wild rice thoroughly. Gently squeeze any excess water from the wild rice, using a towel to absorb as much moisture as possible. The wild rice should display a nice dry, fluffy texture.
Combine the sundried tomato powder, lemon juice, tamari, cumin, chili powder, salt and garlic in a bowl and mash together using a fork, creating a thick paste. Once mixed, add the flax and olive oils and mix again.
Combine the wild rice and the dressing. As the dressing is a thick paste, it may require some extra love to get it integrated well. Once it is combined, add the chopped fruits and vegetables and mix again. Enjoy!
Source : Celei