Wild Rice and Tarragon Pilaf

I have not posted many recipes with sprouts as most of you are not yet sprouters. But this one is so good and so stunningly vivacious that I hope you will give it a try. This is a great one to take to potlucks and be the Bon Vivant of the party. No need for cuff links or a tiara, this baby does it for you.
 
Ingredients

• Wild Rice (2 cups soaked 48 hours)
• Celery (1/2 cup)
• Onion (1/4 cup any kind, red is best here)
• Apple (1/2 medium any kind)
• Olive Oil ( ¼ cup)
• Apple Cider Vinegar (4 tbs)
• Tarragon (1/4 cup mashed in mortar or chopped)(or Savory, Rosemary, Thyme, Oregano etc.)
• Dry Mustard (2 tbs)
• Salt and Pepper to taste.

This recipe comes from the excellent web page meameoba.com. I have modified it a little. When selecting wild rice, look for rice that is harvested by hand in the wild and therefore more environmentally friendly. Much so called Wild Rice nowadays is artificially grown in ponds with chemicals. Also seek out Fair Trade rice harvested by First Nations Peoples. As to whether or not cooking alters the nutritional content is another matter. If you wash the rice and then soak them in a covered jar in a dark place for 48 hours you have a very tasty and nutritious grain. Be sure to change the water every 12 hours.

Cut the celery, onion and apple into small pieces. Combine everything in a bowl. I have never been able to save any to see if it tastes even better after it has marinated. I suspect you could make a big bowl of this and it would keep covered in the fridge for a few days to be used as each nights side supper dish. Any herb will work including also basil, oregano, cilantro etc. I have yet to do it without dry mustard powder so i am not sure how important that ingredient is. This makes enough for a side dish for four people. Do not be put off by the crunchness of the rice, savor its lingering flavor on you taste buds. This dish will really open your eyes to the power of fresh, raw, fair trade, natural, organic food. Salud!