Wild Rice with Sevillano Olives and Jalapeño Peppers Recipe

This spicy rice dish is mouth-watering good. Better yet, it is extremely easy to make. Simply place the rice in your dehydrator and let it soften and split to easy perfection. This dish is an any–time–of–year staple, whether served hot or cold, as a salad, or an accompaniment to a main course. You’ll always find it the perfect choice.

Ingredients:

• 2 cups wild rice
• 6 cups water,filtered
• 1/2 cup green onions, green and white parts included, diced
• 1/2 cup dill, fresh, minced
• 1/2 cup cilantro, fresh, minced
• 1/2 cup red bell pepper, finely diced
• 1 whole jalapeño pepper (leave in seeds for more heat)
• 1 tsp Himalayan crystal salt
• 1 tsp black pepper, freshly ground, or to taste
• 1/2 cup carrots, scrubbed and diced
• 1/2 tsp turmeric
• 1 cup diced Sevillano olives w/ garlic
• 1/4 cup olive oil

Procedure:

1. Place 2 cups of rice in a half gallon jar with purified water. Place the sealed jar into dehydrator for 24 to 48 hours or until the rice has split and sprouted.
2. Combine the rice and remaining ingredients into a large mixing bowl and toss well. Garnish with additional cilantro and baby red pepper.
3. Store in airtight glass container in refrigerator for up to 5 days.

About Chef Tina Jo:

Chef Tina Jo is a highly respected Gourmet Raw Vegan Chef, Author, Speaker and Coach known internationally for her humor and down–to–earth approach to raw veganism. She, along with her TV show Splendor in the Raw, was awarded Top 10 Best Show, Best Chef and Best Website in the Best of Raw 2009 Awards. She has made it her life’s mission to bring super delicious, fresh, simple, fun, affordable raw vegan food to the mainstream.

Through her books, DVDs, and programs, Chef Tina Jo is teaching Americans how to make healthy lifestyles DELICIOUS, bringing live whole foods back to the dinner table one dinner plate at a time. Learn more at www.cheftinajo.com.

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