Last week I attended my first ever raw food workshop in Bondi Junction with Priscilla Soligo from Rawthentic and Julie Mitsios from Earth To Table. What an experience! I can quite honestly say that the food served up by these two raw food geniuses was some of the tastiest bites I have ever eaten. These two chef’s enthusiasm for healthy raw food is infectious and straight away my mind was racing with my own new raw recipes.

Over the weekend I decided to sprout my own wild rice and adapt one of Julie Mitsios’ recipes. While this recipe is not completely raw it is bursting with plant nutrients, high in fibre and protein. Why sprout the rice you ask? Well… by allowing the rice to begin the germination process the amount of vitamins, nutrients and amino acids in the rice kernel increases.

Sprouted Wild Rice Salad
Serves 4
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Prep Time
15 min
Prep Time
15 min
  1. 1 cup wild rice
  2. filtered water
  3. 1 cup broad beans
  4. 1 head broccoli
  5. juice of 1 orange
  6. 1 tablespoon tahini
  7. 1 teaspoon miso paste
  8. 2 tablespoons extra virgin olive oil
  9. 400g cooked cannellini beans
  10. pinch of Himalayan salt
  11. 1 can
  12. small punch of mint
  1. Prepare the wild rice ahead of time by cracking is slightly in a grinder and soaking it in filtered water.
  2. Place the cracked rice in a clean glass jar and cover with the filtered water.
  3. Soak for 2 days washing thoroughly twice per day.
  4. Cut the florets off the broccoli and blanch in near boiling water with the broad beans for 30 seconds.
  5. Immediately refresh the broccoli and broad beans in ice cold water then strain.
  6. Make the dressing by combining the orange juice, tahini, miso paste, extra virgin olive oil and salt using your blender or food processor.
  7. Assemble the salad in an airtight container by mixing the veggies, dressing, rice, cannellini beans and finely sliced mint.
  8. Set aside to marinate for an hour before serving at room temperature.
Veggies & Me

A couple of snaps from Priscilla Soligo and Julie Mitsios’s Raw Food Workshop: Zucchini Linguini with Creamy Dill Sauce on Braised Spinach and Pizza Italia Vegetariana.