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Wild Rice Entree

We’ve learned how to make wild rice that “blooms”. 1/2 cup celery, diced
It’s not cooked, but it’s soft enough to chew, and is 4 tablespoons green onions, finely sliced
satisfying and delicious. This recipe is an adaptation 4 tablespoons cashews, or filberts (soak first)
of my mother’s wild rice with mushrooms and 3 tablespoons Spectrum walnut oil
chestnuts recipe that she would make for Christmas 1/4 teaspoon Himalayan salt
and New Year’s celebrations. Serve with Marinated 2 teaspoons Juniper Balsamic Vinegar
Mushrooms, optional. 1 tablespoon raisins, finely minced
1/4 teaspoon Chinese 5 Spice mix (use a measuring
Ingredients: Serves 4 spoon - it’s very strong, so don’t overdo it)
1/2 cup dry wild rice, pre-soaked for 24 hours in 2 1/8 teaspoon freshly cracked black pepper
and 1/2 cups pure water. Swells up to about 3 cups. Parsley for garnish and to eat too!
1 cup carrots, scrubbed and grated Pine nuts (only if fresh!) for garnish

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