- 2 cups wild rice blend, soaked overnight
- 3 1/2 cups water
- sea salt
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
- 1 bell pepper (any color), seeded and diced
- Juice and zest of one clementine (or 1/2 an orange)
- 1/3 cup olive oil
- 1 tbsp. maple syrup
- 2 tbsp. shoyu or tamari
Discard soaking water. Bring rice and fresh water to a boil. Add a couple of pinches of sea salt and cover. Reduce heat to simmer and cook 40-45 minutes. Whisk clementine juice, zest, olive oil, maple syrup and shoyu. Combine cooked rice with walnuts, cranberries and bell pepper. Toss with zesty dressing.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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