Wild & Raw

For some reason I'm curious to try this out. I've never been one for collecting recipes but for some reason it sounds intriguing. It's from this RAW food site, which in turn I got from the Master Cleanse message board.


CARIBBEAN WILD RICE

1 cup wild rice
1 med. onion, chopped (Vidalias are great to use in season)
2 large tomatoes (or 4 medium)
2 large red bell peppers
2 large yellow bell peppers
1-1 1/2 cups freshly grated coconut
2/3 cup Coconut Cream -see Desserts
2 tsp. chili powder
1-4 garlic cloves, pressed or minced
2 tsp. ground coriander
1 tsp. ground brown mustard
1 to 2 tsp. lime zest, optional (use only undyed limes)
1 lime, juiced
Nama Shoyu and/or Celtic sea salt (to taste)

1) Soak l cup wild rice for 36-48 hours, changing the water two times. Then sprout for 2-6 days, until chewy, rinsing twice each day.
2) When the rice is ready, finely chop the onion, tomatoes, and red and yellow peppers, and grate the coconut. Mix together in a large bowl and add in the wild rice, which will have expanded to approx. 3 cups.
3) In a separate bowl, mix the Coconut Cream,* or Almond Yogurt, lime juice and zest, pressed garlic, spices and seasoning. Pour over the wild rice and vegetables, and toss well.
Serves 4. Keeps for 2-3 days in the refrigerator.