3 cups wild rice soaked for 3-5 days, rinsing twice a day
1 cup avocado, diced
2 tablespoons lemon juice
3 tablespoons basil chiffonade (shredded)
1 tablespoon chives, minced
1/2 cup tomato, seeded and diced
1/2 cup celery, diced
2 1/2 tablespoons flax oil
1 teaspoon Celtic salt
1/2 teaspoon cayenne
When rice has split and become fluffy, it is ready to use. In mediummixing bowl, toss all ingredients together, massaging while mixing tocreate ”creamy” consistency. Will keep for up to 3 days in fridge.Serves four to six.
~Chad Sarno