Caribbean Wild Rice

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CARIBBEAN WILD RICE 1 cup wild rice 1 med. onion, chopped (Vidalias are great to use in season) 2 large tomatoes (or 4 medium) 2 large red bell peppers 2 large yellow bell peppers 1-1 1/2 cups freshly grated coconut 2/3 cup Coconut Cream - 2 tsp. chili powder 1-4 garlic cloves, pressed or minced 2 tsp. ground coriander 1 tsp. ground brown mustard 1 to 2 tsp. lime zest, optional (use only undyed limes) 1 lime, juiced Nama Shoyu and/or Celtic sea salt (to taste) 1) Soak l cup wild rice for 36-48 hours, changing the water two

times. Then sprout for 2-6 days, until chewy, rinsing twice each day. 2) When the rice is ready, finely chop the onion, tomatoes, and red and yellow peppers, and grate the coconut. Mix together in a large bowl and add in the wild rice, which will have expanded to approx. 3 cups. 3) In a separate bowl, mix the Coconut Cream,* or Almond Yogurt, lime juice and zest, pressed garlic, spices and seasoning. Pour over the wild rice and vegetables, and toss well. Serves 4. Keeps for 2-3 days in the

refrigerator. *Coconut Cream can be made ahead of time and frozen in ice cube trays for future use. When frozen, It lasts for a long while. I've never been able to find out just how long because it always disappears in my house! To defrost, either leave out at room temperature, or put the cubes in a cup and set the cup in a bowl of hot water. COCONUT CREAM 1 fresh coconut (look for a coconut with a light

brown shell, as opposed to dark brown - it will be younger and fresher, or you could use the meat from Thai coconuts or Green Water Coconuts) 1) With a flathead screwdriver poke a hole into one of the "eyes" of the coconut and pour out the coconut water.* The coconut water is not used in this recipe, however, it is an excellent water to drink. 2) With a hammer, break the coconut open and separate the meat of the coconut from the shell. Rinse the coconut, then cut into pieces and put through the Champion juicer,** using the juice screen. You are making coconut juice, which comes out as a cream. If you are

juicing more than two coconuts, keep checking the juicer because it has a tendency to overheat, and then you will be cooking your cream. If the juicer feels hot, turn it off and let it cool before proceeding. a) Thai Coconuts come with the husk already partially cut down. They have a flat bottom and the top looks like a pyramid. The outside is an off white color. I open them like this: first, with a sharp knife shave off as much of the top pyramid part as will come off. Then with a big, heavy knife, hit the top on four sides (in a square shape). You may have to hit each side more than once. By the time you get to the third side, the coconut should already be open - I mean the small square on the top will be open. Peel back the shell and pour out the water. (Drink the water or save for another use.) Using the edge of a large spoon you can separate the meat from the husk and pull it out through the square

hole you created. Green Water Coconuts unfortunately are not available everywhere. The water from these coconuts is excellent for drinking or fasting purposes. I have seen these coconuts in all the Caribbean Islands and Florida and they are made available in New York City. If you purchase these coconuts in Florida or the Islands, they are usually chopped off at either end and a straw is put in so that you can enjoy the water. At home, I've found an easier way to open them. Slice a section of husk off the side with a sharp knife. Then with the end of a sharp knife, cut a hole into the side and pour off the water. When the coconuts are young and fresh, it is easy to do this. When they are older, the husk seems to petrify. It gets hard as a rock and then this method of opening them will not work. Also the water inside of these harder coconuts may or may not be good to drink. Some Green Water

Coconuts are all water and do not develop meat, but others do have a thick layer of very delicious meat. One average coconut yields approx. 1/4 to 1/2 cup of Coconut Cream. To keep overnight, put into the refrigerator. If you want to keep it longer, freeze in ice cube trays. NOTE: Coconut Cream can be used to make various ice creams and parfaits,and also some Caribbean style main course dishes, such as the Caribbean Wild Rice (see Recipe Index). It is also good by itself or as a topping for fruit salads. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats

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