Raw Mexican Wild Rice
Monday, February 11, 2013
I finally got to make Oten's Raw Mexican Wild Rice, and it is GREAT.
For one thing, its super easy--you leave the wild rice soaking over night in the dehydrator (to keep it warm) then the next day when you are ready to make it, you can throw the ingredients together in maybe 10 minutes or so. Basically you just throw everything in a bowl and stir.
The next thing is the flavor. Its really delicious. My grandkids have become leery of my raw food attempts so I had to coerce them to try it, but once they did, two of the three liked it a lot (the third wouldn't try it for love or money).
Finally, its filling and low calorie. When I put the recipe in Spark's recipe maker, I listed the serving size as a generous one cup serving, and its only 138 calories, but when I got home I was STARVING so I ate about 3 cups of it--for supper--and still only 416 calories. (now I am over full and just short of miserable, so don't eat that much of it!!) plus its gluten free, has twice the protein as white rice (this wild rice is actually not a rice at all--its a wild grass seed), a load of antioxidants, and lots of micronutrients.
Oh yeah, and its beautiful. Really beautiful. The rice is blackish brown, dark, and then it has yellow corn, green cilantro, red sun-dried tomatoes, specks of white onion...its colorful and just really pretty. I tried to get a pic for ya'll but my camera is just dead and I won't be able to get more pics until I charge it.
But give the recipe a try. You can find it here: