Wild rice is actually a grass, not a grain. It’s an aquatic seed that’s found mostly in the upper fresh water lakes of Canada, Michigan, Wisconsin, and Minnesota in North America. It’s a great source of protein, minerals, B vitamins, folic acid, and carbohydrates. I enjoyed wild rice the other morning to help fuel my cardio workout later that day.
I like to soak wild rice in at least double the amount of water for 2 or more days. Rinse and change soak water at least 2 to 3 times each day. Soaked wild rice will never get as soft as when it’s cooked, but that’s what I love about it. It has a chewy, hearty mouth feel that’s really satisfying, especially when my body’s craving some complex carbs.
This simple, quick, delicious recipe is made with just a handful of ingredients. Personally, I leave out the oil and salt. But it will bump up the flavor profile if you choose to add it in.
Sprouted Wild Rice with Corn and Tomato
Makes 2 servings
- 1 1/2 cup soaked wild rice (started with 1 cup + 2 cups soak water)
- 1 cup cherry tomatoes, halved
- 1/2 cup corn kernels
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon jalapeno pepper, deseed, dice, to taste
- 3 tablespoons cilantro, chopped
- 1 tablespoon olive oil, optional
- 1/4 teaspoon sea salt, optional
Place all ingredients into a mixing bowl. Toss to mix well.
Will keep for 3 days in fridge.