Well believe it or not, I do like the occasional healthy salad or three. I decided early this year (2014) that I would try and do a raw project, but that soon got way laid by other things, but this is one of the better recipes I concoted during that time. I really like it and whilst the pimento is not strictly ‘raw’, it is so amazing with it included, that I just couldn’t leave it out. And after all, it is barely a pinch...If healthy is what you are after, this is certainly it. If you are not really a raw foodist, don’t soak the wild rice, go ahead and cook it. Either way, I am pretty confident this will end up on regular rotation. Happy Rawthentic Mixing!
- 150 g wild rice (after soaking)
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp ground pimento (sweet paprika)
- 2 tsp Pink Salt Flakes pink salt flakes BUY
- 3 cloves garlic
- 1 red chilli (deseeded if you like it milder)
- 2 tbsp Coconut - Sugar coconut palm sugar BUY
- 60 g Cobram Estate Extra Virgin Olive Oil EVOO BUY
- 1-2 limes, juice only
- 1 Handful coriander, plus some more
- 200 g walnuts, shelled
- 1 lettuce, broken into pieces
- 1 red capsicum (pepper), diced
- 3 spring onions, sliced on the angle
- Handful kalamata olives, pitted
- 1 Punnet grape tomatoes, halved
- 1-2 avocadoes
- additional lime wedges to serve
Presoak the wild rice for at least 3 days. You must rinse it morning and night and leave it covered in the fridge during this process. The grain will burst open and become soft. When it has reached this stage it is ready to use.
Place seeds, pimento and salt into TM bowl and mill 10 sec/speed 10.
Scrape down sides of bowl and add garlic, chili, sugar, EVOO, juice, coriander roots and stalks.
Blend 4 sec/speed 6.
Add walnuts and chop 2 sec/speed 4.
Add soaked rice and just combine 2 sec/Interval. Set aside.
Make the salad by combining all ingredients in a large bowl.
Serve with the taco mixture either in lettuce cups or just stir it through the salad.