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BLOOMED TOMATO FIESTA RICE MADE RAW!

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INGREDIENTS FOR THE VEGGIES AND RICE
2 cups bloomed Black Forbidden Rice (300g/10.6oz)

1/4 cup onion, chopped (40g/1.3oz)

1 large carrot, diced into small cubes (130g/4.58oz)

2 Roma tomatoes, finely diced (110g/3.88oz)

2 green onions, chopped

1/2 cup chopped cilantro

1 jalapeño chile, minced (optional)

INGREDIENTS FOR THE SAUCE

2 tablespoons fresh lemon juice

1 avocado, mashed (150g/5.3oz)

1 clove of garlic, grated

1 tbsp tomato powder

1 tbsp paprika

1 tsp chili powder (mild)

1 tsp miso paste

1/2 tsp cumin

1/2 tsp dried oregano

1/8 tap black pepper

OPTIONAL TOPPINGS

Fresh cilantro

Black pepper

Red pepper flakes

Dried parsley

INSTRUCTIONS:

Start by blooming the Black Forbidden Rice by soaking the rice for 3672 hours as described in the video. We prefer to use Lotus Foods Black Forbidden Rice which you can find here: https://amzn.to/44j6H5U

The night before making the meal, chop the onion and cube the carrot and place them in the freeze to freeze overnight. Do not freeze the rice portion, just the chopped onion and carrot. The freeze/thaw technique was originally learned from Chris Kendall The Raw Advantage and softens the harder veggies so they have a more enjoyable texture in this dish. You can certainly skip this step if you want the fresh crunch.

When ready to make the dish, take the onion and carrot out of the freezer and thaw in a little bit of warm water until thawed while you chop the remaining tomato, green onion, cilantro and optional jalapeño. Place it all into a bowl with the thawed veggies and bloomed black rice.

In another bowl, mix the sauce ingredients together, mashing them in with the avocado. After thoroughly mixing, add to the rice and veggies and mix again It’s easiest to do so with clean hands because the sauce is quite thick, but you can mix how you like.

Serve and top with more cilantro, black pepper, red pepper flakes and some dried parsley.

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