1 Cup Wild rice, soaked until soft
2 Shitake mushrooms, chopped
2 Cups Winter Squash, shredded
1 Clove Garlic, crushed
4 Stalks Scallions, diced
1 T. Walnut oil
1/2 Cup Cilantro, chopped
1 Cup Currants or Raisins
1 Tomato, diced ( if in season)
1/2 Cup Goji Berries (Wolfberries)
1/4 Cup Sundried Tomatoes, soaked
Cranberries, for garnish
1 T. Lemon Juice
1/2 T. Cumin Coconut Dream
1/2 T. Chili powder
1 Cup Slivered Almonds or Walnuts
2 T. Nama Shoyu
1 tsp. Tumeric
Soak rice for 4 or more days, changing the water daily, until soft and fluffy. Or if you use the Wild Rice from Living Tree Community Foods then simply soak overnight changing the water first thing in the morning and keep soaking until you are ready to use it on that same day. (If you do not desire a 100% uncooked dish, simply steam rice in a rice steamer). In a Blendtec or Vitamix Blender, blend the sundried tomatoes, lemon juice, Nama Shoyu, cumin, chil, tumeric and garlic to make a paste.
In a large bowl, toss rice with shredded squash, onion, mushrooms, tomato, cilantro and paste. Mix well, add in the rest of the ingredients and garnish with additional cilantro and cranberries on the side of the serving dish.
For other recipes by Dorit see
Dorit’s book: Celebrating Our Raw Nature