WILD RICE & WALNUT SALAD (ALK,GF)
2 cups wild rice
1 finely chopped red bell pepper
3 green stalks green onion (chopped)
½ cup chopped cilantro
¼ cup lime juice
1 tbsp grapeseed oil
½ cup chopped walnuts
1 cup chopped organic tomatoes
1 cup finely chopped kale
½ cup raw pumpkin seeds
¼ tsp cayenne pepper (optional)
1 tsp salt or to taste
1/2 cup green olives (chopped)
Soak the rice overnight.
(NOTE: Soaking the rice will help to increase the absorption of minerals and thereby improve your digestion process. Also, soaking the rice, decreases the cooking time).
Place the rice in a medium-size saucepan with 3-4 cups of water. Bring to the boil, then allow to simmer for 40 to 55 minutes or until the grains are tender.
Then, place the rice in a large bowl and allow it to cool down.
Next, place the oil in a moderately heated frying pan or skillet.
Sauté the onions and bell peppers for 2 minutes.
Transfer the sautéed vegetables to the bowl, add all the other ingredients and mix well. Garnish with chopped olives.