Vegetables and rice:
1/2 cup wild rice
stir fry mixture (I use broccoli, napa cabbage, red and green peppers, mushrooms, zucchini, peas, onions), chopped Sauce:
2 tablespoons soy sauce or nama shoyu (raw transition food)
1 tablespoon olive oil
2 teaspoons agave nectar (substitute, if desired)
1 garlic clove
1/2" piece ginger
1 teaspoon lemon juice (3 teaspoons orange juice for "orange chicken" flavor)
1. Place rice in bowl, and fill bowl with water to cover the rice. Let soak over night. Rinse in the morning, soak again for 4-5 hours, rinse again. It should now be soft to the bite.
2. If not soft to your liking, soak another 5 hours, then rinse and let air dry while you make the rest of your dinner. I have done this cycle for up to four days and the rice is still good. It has this wonderful earthy smell. I like mine a tad chewy.
3. Now place all sauce ingredients into food processor and process. Place vegetables in a bowl, and pour sauce on top; mix. You can now place rice on a plate and top with veggies, or
4. Pour the veggies with sauce on to a nonstick sheet for your dehydrator and dehydrate at 110 degrees F for 5-10 minutes. This really helps the veggies to soak a little flavor in and soften a tiny bit. When done, just pour onto rice and enjoy!!
This is a great recipe for someone who has never tried raw, or someone you are trying to convince that it is not all salads.
Source of recipe: I invented this.