Ingredients
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2 cups Wild Rice
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4 Celery
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7 Scallions
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2 Carrots
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2 bunches flat-leaf Parsley
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8 tbsp dried Cranberries
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3 tbsp Onion Powder
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2 tbsp Garlic Powder
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4 tbsp Tamari
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2 tbsp White Miso Paste
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2 tbsp ground Chia Seeds
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2 Persimmons
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1⁄2 tsp Paprika
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Salt
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Freshly ground Black Pepper
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1⁄2 bunch Dill
Directions
Although rice dishes truly aren’t on the raw food menu, this dish is fantastic and a perfect balance between sweet and savory. Even though the soaking process takes a while, preparing this dish is essentially child’s play, and even doable for someone with a very busy schedule.
Steps
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1
Done
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Put the wild rice into a large bowl. Add 4 cups water, and soak the grains overnight. Then, put the bowl into the dehydrator to warm for about 24 hours at 104°F (40°C). |
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2
Done
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Drain the rice into a fine-meshed sieve. Rinse thoroughly under cold running water. Press the surface lightly to extract the excess moisture from the grains, and dry them on a kitchen towel. |
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3
Done
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Dice the celery finely. Coarsely chop the scallions, including the greens. Peel and grate the carrots. Pick the parsley leaves and chop them, but not too finely. Coarsely chop the cranberries. |
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4
Done
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In a large bowl, combine the wild rice, vegetables, cranberries, and the remaining ingredients (except for the persimmons, dill, paprika, and seasoning). Let stand briefly. Cut the stems off the persimmons and purée them in a food processor, or with an electric mixer. The purée should still be a bit chunky. Season to taste with the paprika, salt, and pepper. Chop the dill finely. |
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5
Done
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Divide the rice dish between the plates and sprinkle with dill. Serve the puréed persimmon on the side. |
