Sprouted Rice Salad
6 servings for just the salad or
10 Collard Green Wraps
1¼ cup Sprouted Rice Blend (Trader Joe’s) or any other Grain or Rice
2 cups Water
1 Tablespoon Olive Oil
3 Clementine’s (peeled and sectioned)
2 small Cucumbers (diced)
2 ears of Corn uncooked (shucked, kernels removed)
2 Carrots (julienned with a peeler)
2 Tablespoons Raisins
10 Collard Green Leaves (steamed whole)
3/4 cup Olive Oil
2 Lemons Juice and zest
1 Grapefruit juiced
2 Tablespoons Dijon Mustard
2 Tablespoons minced fresh Herbs (parsley, mint, cilantro, basil, chives)
Salt & Pepper
Boil the Rice with the Water and Olive Oil. Reduce heat and simmer for 25 minutes until cooked. Remove from heat.
Steam the large Collard Green leaves by either lying them flat in a large pot fitted with a steamer basket in a pan of shallow water and steam them covered 5 minutes. Or, if you don’t have a steamer basket you can use a large sheet pan, with a small amount of water, covered with tin foil bake in the oven at 350° for 5 minutes. Immediately after cooking, cool the Collard Greens under cold running water. They should remain a bright green color.
Section the Clementine’s and chop all of the vegetables. Place them in a bowl.
Make the dressing by adding the Citrus juices and Mustard together in a glass jar fitted with a tight lid and shake to blend. Add the Olive Oil and season with the minced Herbs, Salt and Pepper. Shake until well mixed.
Pour over the Rice and Vegetables and mix well.
Lay a Collard Green on a flat surface add a 1/3 cup of Rice Salad off to one side and
begin to roll up into a sushi like roll. Cut in half on the diagonal and serve.