Wild Rice, Marinated Olives and Aji Peppers

Wild Rice, Marinated Olives and Aji Peppers This spicy rice dish is mouth-watering good. Better yet, it is extremely easy to make. Simply place the rice in your dehydrator and let it soften and split to easy perfection.

This dish is an any-time-of-year staple, whether served hot or cold, as a salad, or an accompaniment to a main course. You'll always find it the perfect choice.

2 cups wild rice, sprouted

6 cups water, filtered

1/2 cup green onions, green and white parts included, diced

1/2 cup dill, fresh, minced

1/2 cup cilantro, fresh, minced

1/2 cup red bell pepper, finely diced

1 tsp Himalayan pink salt

1 tsp black pepper, freshly ground, or to taste

1/2 cup carrots, scrubbed and diced

1/2 tsp turmeric

1 cup diced black olives marinated with aji peppers

1/4 cup olive oil

1/4 cup flax oil

Procedure

1  Place 2 cups of rice in a half gallon jar with purified water. Place the sealed jar into dehydrator for 24 to 48 hours or until the rice has split and sprouted.

2 Combine the rice and remaining ingredients into a large mixing bowl and toss well. Garnish with additional cilantro and baby red pepper.

3 Store in airtight glass container in refrigerator for up to 5 days.

Servings: 8

Yield: 4 cups