Raw food can have a bad rep for being too bland or chewy, but it really depends on the person and highly depends on the recipe. If you prepare your meal correctly, raw food can be extremely tasty and leave you feeling super full and energized. This Forbidden Rice Salad from Maria Villella is extremely simple, light and delicious. It’s great if you want to eat healthy on a budget, because you can add in almost any veggies you have on-hand, and it will stay for a few days–undressed.

Forbidden rice has tons of health benefits, too–it’s high in antioxidants and fiber, which aids in: inflammation, digestion, heart health and oxidizes the blood. It’s also naturally gluten-free! This recipe calls for soaking the rice for 24 hours before serving, so that it sprouts and softens–no cooking required!

Here’s how you make it (serves 1-2):

1 cup forbidden rice
1 handful cherry tomatoes, halved
4 white button mushrooms, chopped
Green of your choice (we used arugula but you can use kale, spinach, etc)
1/4 cup parsley, chopped
Raw sunflower seeds
3 inches of cucumber, chopped
2 radishes, sliced
Olive oil
S + P

1. Place the forbidden rice in a container with filtered water overnight, this allows the rice to soften and sprout–which is why we aren’t cooking it
2. Drain the rise and rinse again with filtered water, then place in a big bowl
3. Add your cut up veggies and sunflower seeds to the rice
4. Measure out 2 parts olive oil, 1 part lemon juice and coarse salt and pepper for an easy dressing (using 1 tbsp of dressing should be sufficient)
5. Season to taste, enjoy!

Want more raw food recipes? Tell us in the comments below!

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