About the Recipe
Ingredients
3 cups wild rice, sprouted or cooked
3 tablespoons green onion, diced (I used 2 green onions)
1.5 cups tomato, diced (I used 3 medium tomatoes)
1/2 cup cilantro, chopped
2 tablespoons fresh oregano, minced
1/2 cup sun-dried tomatoes, soaked 1-3 hours
1 tablespoon garlic, minced (I used 3 medium cloves)
1 tablespoon chili powder
1/2 teaspoon cumin
2 tablespoons lemon juice (1 juiced lemon makes more than enough)
3 tablespoons Bragg’s raw cold pressed olive oil
1 teaspoon himalayan salt
1.5 tablespoon white miso
Preparation
Toss rice, green onion, (1 cup) tomato, cilantro, and oregano together in a large bowl until thoroughly mixed.
In a high speed blender, blend the sun-dried tomatoes, (1/2 cup) tomato, miso (optional), garlic, chili powder, cumin, lemon juice, olive oil, and salt until smooth.
Add the tomato past to the rice mixture and stir thoroughly.