Sprouted Wild Rice Autumn Blend Food

AUTUMN WILD RICE

Steps:

• Place the smart balance spread in the rice cooker and press start.
• Dice the onions, apple, jalapeno, and garlic. Add to the rice cooker or pot if doing stove top. Saute till translucent.
• Add blend stir to coat.
• Add cup water and and cider.
• Season with salt, pepper and sage.
• Close and cook till done and fluff. Top with nuts.
• If cooking stove top boil then bring to simmer place a lid on the pot and cook for 50 minutes.Adding additional water if needed.

SPROUTED WILD RICE AUTUMN BLEND

Steps:

• Soak rice in 4 cups water 12 hours. Drain, rinse, and drain again. Continue to rinse and drain until rice sprouts (about 2-4 days).
• In bowl, blend all other ingredients into sprouted rice. Refrigerate.

FRUITED BASMATI AND WILD RICE BLEND WITH PECANS

Steps:

• In a large saucepan, heat 2 T olive oil.
• Add the basmati and wild rice, stir well to coat the rices with the oil, and saute for 5 minutes while stirring constantly.
• Add the vegetable stock and salt, and bring to a boil.
• Reduce heat to low, cover, and simmer for 40 minutes.
• Remove the pan from the heat, leave covered, and set aside for 5 minutes to allow the rice to steam.
• Meanwhile, in a large non-stick skillet, saute the green onion and celery in the remaining 2 T olive oil for 5-7 minutes or until soft.
• Add the garlic and dried herbs, and saute an additional 2 minutes.
• Add the dried cranberries, chopped pecans, and dried apricots, and saute an additional 2 minutes.
• Add the reserved rices, along with the remaining ingredients, stir well to combine, and continue to cook an additional 2-3 minutes or until heated through.
• Taste and adjust the seasonings as needed.
• Transfer the rice blend to a large bowl for service.

FRIED WILD BLEND RICE

Steps:

• Cook rice according to package directions. When done, set aside.
• While rice is cooking, remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
• Chop ginger, garlic, celery, onion and mushrooms and set aside.
• Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add ginger, garlic, celery, onion, mushrooms and peas and sauté.
• Add kale and small amount of water if needed. Cover and cook until wilted and soft.
• Push cooked vegetables to one side of the pan and cook eggs in cleared area of pan. Stir and break up eggs until cooked.
• Mix cooked eggs with vegetables in pan and add chickpeas and cooked rice. Cook until everything is hot.
• Add soy sauce, sesame oil, and pepper. Mix well.

BRAZILIAN WILD RICE BLEND

Steps:

• Cook rice:.
• Combine brown and wild rice, 2 cups water or broth, and 1 tbls. olive oil in a pot with tight fitting lid.
• Bring to a boil, stirring once. Cover with lid. Reduce heat to simmer and cook 45-50 minutes.
• Remove from heat, let stand in covered pot for 10 minutes.
• Fluff with fork, and salt to taste.
• To make Brazilian:.
• In a separate bowl, mix together oil, chili powder, garlic powder, honey, salt and orange rind. Pour this mixture into the hot rice and mix lightly. Fold in olives and nuts.
• Serve and enjoy!

SPROUTED WILD RICE WITH PISTACHIOS AND SPRING VEGETABLES

Steps:

• 1. Rinse the rice well, put it in a glass jar or bowl, and cover with fresh, pure water. Let soak on the countertop overnight.
• 2. In the morning, drain and rinse the rice; then cover it again with fresh water and put the jar in the fridge. Drain and rinse the rice at least twice per day for 2 to 3 days, until it has "bloomed"-some or all of the grains will have split open, and it should be tender enough to eat. Drain and rinse the sprouted rice and put it in a large bowl.
• 3. Whisk the olive oil, mustard, lemon zest and juice, and maple syrup together in a small bowl, adding a few pinches of sea salt. Pour half of the dressing over the rice and fold to coat. Stir the peas, chickpeas, carrots, and herbs into the rice.
• 4. In a dry skillet over medium heat, toast the pistachios until golden and fragrant, about 5 minutes (be careful not to burn them!). Add the toasted nuts to the salad. Pour the remaining dressing over and fold to combine.
• Serve.