Wild Rice Risotto w/ tomato
I was craving real risotto and I thought I’d give soaked wild rice a try and just made this dish up. Mmmmmmmm, it turned out to be really delicious, I ate it in one sitting. The variety of flavors in the dish is what really hooked me I guess. It tastes even better if you let the rice sprout for 1-2 days.
1 cup organic wild rice, soak wild rice for 24 hours or until soft and opens up
6 tablespoon wood garlic pesto, chop leaves of wood garlic and mix with olive oil
4 pickled small spicy pepper, chopped
9 shiitake mushrooms, soaked in olive oil and soya sauce or Braggs overnight, chopped
10 baby tomatoes, quartered
1 bunch fresh parsley, chopped
3 spring onions, chopped
4 tablespoon olive oil
Braggs or soya sauce to taste
apple cider vinegar to taste, I used about 2-3 Ts
1 tablespoon raw honey or agave syrup
Soak the wild rice and marinate the mushroom the previous day. I had the wood garlic pesto ready but if you’re making it fresh (‘tis is the season for it), put it in the olive oil the previous day. Make sure you add some Himalaya salt in the pesto to bring out the flavors.
Wash and drain the rice and put it in the bottom of a bowl. Add 4 tablespoons wood garlic pesto and mix. No need to salt the rice. Put on top of it the mushrooms, tomatoes, chopped spicy pepper. Sprinkle the spring onion and parsley on top.
Mix the olive oil (I used the remaining oil from the mushroom marinade) with 2 tablespoons wood garlic pesto, Braggs, apple cider vinegar and honey and pour it on the food.
You can mix it together or put it in the dehydrator layered as I did. Dehydrate for about 3-4 hours.