You will need the following ingredients to make vegan Caribbean wild rice recipe.  This vegan wild rice recipe will serve 6 people and keeps for 2-3 days in the fridge.

• 1 cup wild rice
• 1 med. red onion, chopped finely (white onion would be good, too)
• 2 large tomatoes (or 4 medium), chopped
• 2 large red ( or orange) bell peppers, chopped
• 2 large yellow bell peppers, chopped
• 1-1 1/2 cups freshly ‘grated’ coconut (Shred the coconut meat from two young coconuts, and serve the coconut water with your meal)
• 2/3 + cup coconut cream
• 2 tsp. chili powder
• 3 small garlic cloves, pressed or minced
• 2 tsp. ground coriander
• 1 tsp. ground brown mustard
• 1 to 2 tsp. lime zest, optional
• 1 lime, juiced
• Nama Shoyu and/or Celtic sea salt (to taste).

1. Soak 1 cup wild rice for 36-48 hours, changing the water, daily. Then sprout for 2-6 days, until chewy, rinsing three to four times each day. (It is possible for the rice to mold if: you don’t change the water often enough; or the air is very moist or really hot.)
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, lime juice (and zest, if using), pressed garlic, spices and seasoning. Pour over the wild rice and vegetables, and toss well.

Serve the vegan Caribbean wild rice with the coconut water from your freshly grated coconuts.

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