Makes 4-6 servings

This is a feast of texture and flavor, compliments of the autumn harvest.

2 cups long-grain wild rice for sprouting (yields 3 cups)
2 carrots
4 cloves garlic, minced
1 cup minced red onion
1/2 cup pitted and chopped dates
1 cup finely sliced fennel root
2 ears fresh corn, cut from the cob
1/2 cup minced celery
1 cup chopped walnuts
1/2 cup shelled pistachio nuts or pumpkin seeds
1/2 cup chopped parsley
2 tablespoons oregano
1 1/2 tablespoons coriander seeds
1 tablespoon rosemary
2 teaspoons marjoram
4 tablespoons organic extra-virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons shoyu
1 tablespoon white miso
1 tablespoon raw honey or maple syrup
Sea salt to taste
Fresh black pepper to taste



To sprout the long-grain wild rice: Soak long-grain wild rice in 4 cups fresh water in a glass jar with a screen covering, secured by a rubber band, overnight (about 6-12 hours). Drain and rinse. Allow the jar to drain upside down on a 45-degree angle. Rinse and drain two to three times a day until the wild rice is soft and split open (about 2-5 days).
Peel the carrots. Continue to peel into delicate ribbons to the core. Toss the wild rice with carrot ribbons, garlic, red onion, dates, fennel, corn, celery, walnuts, pistachio nuts or pumpkin seeds, parsley, oregano, coriander, rosemary, and marjoram.
Mix together olive oil, apple cider vinegar, shoyu, miso, and raw honey or maple syrup. Mix with the wild rice mixture and season to taste with sea slat and pepper.

4.25 stars (Dale-4.5, David-4). Delicious and very filling!