New Recipe Monday — Wild Rice Salad

I got this recipe from a friend of mine. It is a “raw” salad so it does take some prep time, but it is really good and my children like it. It makes a large amount and can be stored in the┬árefrigerator. I did make some modifications to mine (I noted them at the bottom of this post).

(Makes approximately 3 pounds)
(All amounts are dry measure)
2 cups wild rice, soaked for 2 days, then drained, changing soak water every 12 hours
1 cup sunflower seeds, soaked 12 hours, then drained
1/2 cup almonds, soaked 12 hours, then drained
1/2 cup pine nuts, soaked 4 hours, then drained
2 med. carrots, pulse-chopped small in food processor
1/2 large red pepper, pulse-chopped small in food processor
1/2 large bunch parsley, finely chopped in food processor
4 medium cloves garlic, pressed
1/4 cup extra virgin olive oil
1/3 to 1/2 cup Nama Shoyu [raw soy sauce found in health food stores], or equivalent.
~ Thoroughly mix all ingredients in a large bowl
~ Let marinate for one hour, mixing occasionally, to let flavors blend
~ For variations, substitute other herbs, veggies, nuts, or seeds.
***When I made mine, I used barley (about 1 cup) as well and soaked it for 24 hours (We couldn’t afford the pine nuts they’re like $10).
I used green pepper in addition to the red pepper, but could just use that alone and I used grapeseed oil instead of olive oil.
I also used about 1/4 cup vinegar to give it a little more “bite” as it tasted just a little bland with the soy sauce (and I didn’t use the fancy stuff they have listed here, just the regular store bought stuff).
I think when I make it next time I might add more peppers and maybe a little cilantro.


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