Tasty Wild Rice Burritos
2 cups dry wild rice = 4 cups sprouted
sea salt or substitute, to taste
1/4 tsp. cumin powder
2 Tbsp. nutritional yeast
1 clove garlic, diced finely
1 (6 oz.) can olives
2-3 avocados, cubed
1-2 tomatoes, diced
1/8-1/4 cup cilantro, chopped
chard leaves or lettuce leaves
1. Soak wild rice for two to three days (until soft). It will take longer in colder climates. Drain and rinse each day, and again before use. Store in refrigerator.
2. Place soaked wild rice in a bowl. Add sea salt, cumin, nutritional yeast and garlic and mix well.
3. Dice olives, avocados, tomatoes and cilantro and fold into the rice mixture.
4. Wrap like a burrito in lettuce leaves or dark green leaves of choice.