Sprouted Wild Rice Tabbouleh

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Uploaded by on May 11, 2011

Mimi Kirk prepares sprouted wild rice tabbouleh which makes a great summer dinner or side dish. See the recipe on her website, www.youngonrawfood.com

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Howto & Style

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Uploader Comments (ub52209)

  • you are so wonderful, I am inspired. I am going to buy your book and go raw, I am 24 years old so I am starting a little earlier than you did at 30.

    Peace and happiness to everyone <3

  • @bio2020 :)

  • Mimi, the whole food praparation process was so beautiful and you are absolutely stunning! I just can't get enough of you! The way you look, they way you speak, the way you prepare food... everything you do is simply beautiful! The sallad looks delicious, I'm definitely making it soon!

  • @ingetvanligt :)

    

  • @lovesoup. when you sprout it in the dehydrator overnight, it's not hard. it is firmish, but not hard. i can't imagine why anyone would like hard rice. dehydrated food can be hard to digest if not done correctly. this salad is moist and delicious. i also use the rice in other dishes and it is very delicious. i think my method of sprouting is the answer to perfect sprouted wild rice. you might want to try it to see if it works for you.

  • LOVE YOUR NECKLACE :-)

  • @lovsoup :)

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  • Hi Mimi...I have a great tip to soften wild rice. I place about 1 cup (dried) rice into my food processor & give it 5-10 quick pulses. This "scars" the rice. Then I soak it for a min of 6 hours up to 14, rinsing at least once. The water will absorb into the rice and open it up beautifully, no dehydrator necessary! Can't wait to try this recipe.

  • YOU ARE SIMPLY AMAZING GIRL !

  • mimi when you sprout the rice I presume you have a sprout lid and not the metal lid? I LOVE the idea of sprouted wild rice!!!

  • Lovely video. Great kitchen. I am making sprouted wild rice for the first time.

  • i cannot believe your in your seventies... u look so much younger

  • I am on a 60 day juice fast, after I'm going at least 80% raw... I cannot wait to try this. My family on my mom's side is arabic and I remember my grandma making traditional tabouleh.. I was trying to figure out how I could make it without using bulgar wheat.. I am so pleased to have found this.. Thank you so much Mimi! You're an inspiration!

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