Sprouted Rice With Asparagus And Mushrooms

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Sprouted Rice With Asparagus And

Mushrooms

 

1 cup wild rice

1 cup brown rice

water as

needed

8 ounces asparagus, stems trimmed

8 ounces cremini, stems trimmed

or other mushroom of choice

1 cup diced seeded red pepper

3/4 cup diced

celery

1/2 cup thinly sliced green onion

1/3 cup freshly chopped

parsley

3 tablespoons freshly chopped dill

1/2 cup garlic and herb

marinade

5 teaspoons Dijon or brown mustard

1 teaspoon paprika

1

teaspoon chili powder

1/2 teaspoon sea salt

1/4 teaspoon freshly ground

black pepper

 

Preparing this recipe takes some pre-planning

because the wild and brown rice need to be soaked for several days.

Begin by

placing the wild rice and brown rice in a fine mesh colander and rinse them well

with cold water. Transfer the rinsed rice to a medium bowl and add enough water

to cover the rice by an additional one inch. Set the bowl aside and leave the

rice to soak at room temperature for 24 hours.

Drain the soaking rice in a

fine mesh colander, rinse the rice with cold water, and leave it to drain.

Return the rice to the bowl, cover it with enough water to cover the rice by an

additional one inch, and then set aside at room temperature for an additional 24

hours. Repeat the soaking, rinsing, and soaking procedure for 72 or more hours

or until the rice has softened and started to split.

When the rice has begun

to split and it is tender enough to eat, transfer it to the fine mesh colander,

drain it well. Transfer the rice to a large bowl and set it aside while

preparing the vegetables.

Using a vegetable peeler, peel the stems of the

asparagus, and then thinly slice the asparagus on the diagonal. Add the

asparagus to the bowl of rice. Cut the mushrooms in half lengthwise, then thinly

slice them, and add them to the bowl of rice. Add the red pepper, celery, green

onion, parsley, and dill, and toss gently to combine.

In a small bowl, place

all of the remaining ingredients, and whisk well to combine. Pour the wet

ingredients over the rice mixture and toss thoroughly to coat the mixture with

the dressing. Taste and adjust the seasonings, to taste. Set the mixture aside

for 15 to 20 minutes to allow the flavors to blend and then toss again just

before serving.

Serves 6 to 8.

 

 

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