Wednesday, December 17, 2014

Mexican-style Sprouted Forbidden Rice

I haven't had rice in a few months now, since I decided to focus on the raw route. But guess what? Going raw doesn't have to mean giving up rice! It just means re-thinking it! So here is a simple recipe that is also delicious!

1 cup black rice
1 avocado
1 cup cherry tomatoes
1/2 cup of corn (fresh or thawed)
1/4 cup onion
1/2 a jalapeno
1/2 lemon, juiced
1 tablespoon olive oil
1 teaspoon apple cider vinegar
1 teaspoon coconut aminos
1 teaspoon chipotle pepper
1 large handful of cilantro
pink Himalayan salt to taste

Pour your rice in a sprouting jar and mesh close lid. Rinse and drain, then completely cover in water, plus a little extra (as it expands). Allow to sit overnight (at least 8 hours). Drain, rinse, and drain again. Your rice should now be sprouted (as you can see it almost looks as though it has popped). Pour rice into a large bowl. Chop tomatoes, onion, avocado, and jalapeno. Add to bowl. Add remaining ingredients to bowl and stir evenly. Enjoy!

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