Tonight I decided to try something different. In my quest to taste, de-construct and bring to you the many different cuisines of the world I made a healthy raw-vegan dish. You don’t have to be a vegetarian to enjoy dishes such as this, but it doesn’t hurt to put the meat aside once in a while also.

I chose to make Sprouted Wild Rice with Corn and Tomato, which I found interesting because of the way the wild rice is prepared. Doing some research I was surprised to learn that wild rice is not a grain but a grass/aquatic seed that is full of nutrients and vitamins. I soaked the wild rice in water for 2 days, changing the water and rinsing the rice 3 times a day. This causes the wild rice to sprout and become softer but not as soft as when you cook it. The texture is chewy and hearty and, when mixed with the other ingredients such as corn kernels cut fresh off the cob, led to a surprisingly delightful dish. I must say that I am a carnivore, but I was satisfied after eating this dish and it wasn’t such a big deal that I left the meat out.

Sprouted Wild Rice with Corn and Tomato
Makes 2 servings

1 1/2 cup soaked wild rice (start with 1 cup dry wild rice soaked in 2 cups water, change water 3 times daily for at least 2 days)
1 cup cherry tomatoes, halved
1/2 cup fresh corn kernels (no cheating with canned corn — this is a raw dish lol)
1/2 teaspoon garlic, minced
1/2 teaspoon jalapeno pepper, seeded & diceed
3 tablespoons cilantro, chopped
1 tablespoon olive oil, optional
1/4 teaspoon sea salt, optional
Place all ingredients into a mixing bowl. Toss to mix well.