The Raw Truth

Tribal Wild Rice Salad

Wild rice grows as a seed along the banks of the Great Lakes. Native Americans known as the Chippewa still hand-harvest the wild rice in the

traditional manner of their tribe: one person steers the canoe while the other pulls the plants into the boat, threshing the rice from its shaft. Wild

rice is one of the few seeds that will sprout anaerobically (without oxygen). Soak the wild rice for 3 to 5 days, changing the water twice a day. Look

for hulled hemp seeds in health food stores. (Pictured here)

SERVES 4 TO 6

DRESSING

4 seeded, soaked dates, drained

3 to 5 tablespoons Bragg Liquid Aminos or nama shoyu

Juice of 1 lemon

1 teaspoon flax oil

2 cups sprouted wild rice

1 avocado, peeled, pitted, and cubed

1 yellow bell pepper, seeded and diced

1 Maui or other sweet onion, minced and rinsed

1 Roma tomato, diced

1 mango, peeled, pitted, and diced

¼ cup hulled hemp seeds

Black and white sesame seeds, for garnish

Chopped almonds, for garnish

Yellow bell pepper strips, for garnish

To prepare the dressing, place the dates, 3 tablespoons of the Braggs, the lemon juice, and flax oil in a blender and process until creamy. Add up
to 2 tablespoons of the remaining Braggs to taste.
In a large bowl, combine the sprouted rice, avocado, bell pepper, onion, tomato, mango, and hemp seeds. Add the dressing and toss well.
To prepare each serving, line a 2-cup bowl with plastic wrap and fill with salad, packing the salad firmly as you go until level. Place an individual
serving plate over the top of the bowl and invert. Set the bowl aside and slowly peel away the plastic wrap. Repeat for the remaining servings. Top
each with a sprinkling of sesame seeds and almonds. Garnish the edges of the plate with the bell pepper strips and serve.