1 Cup Wild Rice, soaked until soft
2 Cups Winter Squash, shredded
4 Stalks Scallions, diced
2 Tablespoons Nama Shoyu
2 Shiitake Mushrooms, chopped
1 Clove Garlic, crushed
1 Tablespoon Walnut Oil
1 Tablespoon of Lemon Juice
½ Tablespoon Cumin
½ Tablespoon Chili Powder
½ Cup Cilantro, chopped
1 Tomato, diced
¼ Cup Sundried Tomatoes, soaked Wild Tibetan Goji Berries (soaked* or dry)
1. Soak rice for 4 or more days, changing water daily, until soft and fluffy.
(If you do not want a 100% uncooked dish, steam the rice in a rice steamer)
2. Using a blender, blend the sundried tomatoes, lemon juice, Nama Shoyu, cumin,
chili and garlic to make a paste.
3. In a large bowl, toss rice with shredded squash, onion, mushrooms, tomato,
cilantro and paste.
4. Mix well and garnish with additional cilantro and Wild Tibetan Goji Berries,
or mix Wild Tibetan Goji Berries into the rice for added color and flavor.