|
|
PECAN-WILD
RICE LOAF
by Rhio
3 cups pecans, soaked 1 hour
2 cups carrots
1 red bell pepper
1/2 cup shallot or onion
1/2 cup fresh basil
1/2 cup fresh cilantro
1 cup sprouted mung beans
1 cup sprouted wild rice
2 1/2 lemons, juiced
2 tsp. curry powder
1 tsp. coriander powder
1/4 tsp. cayenne (or to taste)
Nama Shoyu and/or Celtic sea salt, to taste
1) Put pecans and carrots through the Champion or Green Power juicer
with the blank in place. It comes out like a paté. Set aside in
a large bowl.
2) Put the red bell pepper, shallots or onion, basil and cilantro into a
food processor & blend well using the "S" blade. Add
this mixture into the paté.
3) Then, add in the sprouted mung beans and wild rice, lemon juice and
spices. Mix very well by hand. Taste and adjust flavors. Shape
into a loaf and transfer to a serving platter. Garnish with pecan
halves and red bell pepper rings in a pleasing design.
Serves 6. Keeps 2-3 days in refrigerator. Goes well with Orange-Cranberry
Sauce (see recipe).
This recipe is courtesy or Rhio. You
can find more recipes, or purchase her book by visiting her web site www.rawfoodinfo.com |
