This sprout version of a typical rice salad is the perfect side to almost any dish. I made a video to go with this recipe to show off the antique juicer that my Uncle George gave me.

That juicer was used daily for fourteen years at his local legend restaurant  “The Keystone Cafe” in Eugene Oregon. In addition, The juicer also got a non-stop workout once a year at a hippie version of Lollapalooza called Oregon Country Fair. That thing squeezed over a quarter of a million oranges. 



1 cup cooked and cold wild rice

1/2 cup garbanzo sprouts

1/2 cup lentil sprouts

1 tbsp red onion

1/3 cup raisin

1/4 cup shredded carrot

1/4 cup apple cider vinegar

1/4 olive oil

juice of a lemon

1/2 tbsp mild stone ground or dijon mustard

1 tbsp minced parsley

1 tbsp agave

salt and pepper

Chopped cashews as a topping



Mix it all up and top with chopped cashews when serving.