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High Desert Healing
Raw sprouted wild rice salad
rockin' a non-toxic lifestyle in the mountains of northeastern Arizona

Raw wild rice salad

The health food store where I used to live in Long Beach, NY had a kick-ass prepared foods section that made a variation of this and I fell in love with it. I’m not sure if it is technically 100% raw or sprouted since wild rice is usually processed before being sold in the stores. But all the other ingredients are raw and full of delicious life energy. Soak it up!!

Here are some sources for organic wild rice. I have not tried them all – feel free to leave comments below if you have and would like to share your experience, or if you have another brand to recommend.

Mooselake Wild Rice 100% naturally grown lake and river wild rice from Minnesota and Canada
Lundberg certified organic wild rice
Real Wild Rice wild-crafted and hand parched

Raw wild rice saladingredients
1 cup wild rice
1 organic carrot, shavings
1 organic red, yellow or orange Bell pepper cut into small strips or diced
1-2 stalks organic celery, diced
2-3 organic green onions (scallions) or handful chopped onion (to taste), diced
1 clove organic garlic, diced or minced
juice of 1 organic lemon
organic olive oil to taste
organic chile pepper to taste


  1. Sprout wild rice by placing in a glass jar with filtered water to cover, place lid on and let sit for 2-4 days. Change water 2x a day to prevent fermentation. Wild rice will crack open when ready and be soft but crunchy / chewy. If rice doesn’t seem to crack open much you can still eat it if it tastes chewable.
  2. Rinse and dry rice when done sprouting.
  3. Combine all ingredients and add to wild rice; mix thoroughly and eat! Refrigerate after combining ingredients.
Peace and greens, Julie
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  • Barbara Mattaliano

    July 2, 2010 at 11:36 am

    Can’t wait to try your recipe. Have you tried Goose Valley Wild Rice?

  • earthwalker

    July 4, 2010 at 12:06 pm

    No I haven’t tried Goose Valley Wild Rice. I’ve only used Lundberg organic wild rice but I’d like to try other brands because I react to the rice. I just made this today for my friends’ joint birthday party/July 4th shin dig. I could only get purple peppers and I added in diced yellow squash. It’s still delicious!

  • Tracy Wheeler-Anderson

    November 13, 2010 at 7:07 pm

    You should try Certified Organic Wild Rice from the pristine, isolated lakes of northern Manitoba, Canada. This is not paddy rice grown in man made lakes like a lot of other rice. Our longer summer days result in a longer summer day, hence a darker, fuller and longer grain of rice. You would not be disappointed with our quality!

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