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Wild Rice with Sevillano Olives and Jalapeño Peppers Recipe

Wild Rice with Sevillano Olives and Jalapeño Peppers

This spicy rice dish is mouth-watering good. Better yet, it is extremely easy to make. 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.

For raw purists, your first step is to simply place 2 cups of uncooked rice in your dehydrator and let it soften and split to easy perfection.


  • 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 olives
  • 1/4 cup olive oil
  • diced garlic to taste (optional)


  1. [for raw food purists] 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 wild 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.

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