Mushroom Un-Fried Rice
 

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2 Cups Sprouted Wild Rice

3/4 Cup Sprouted Lentils

1/2 Cup Sliced Grape Tomatoes

2 Green Onions thinly sliced

1 Poblano pepper diced.

Marinated Shitake Mushrooms

3 Cups  Shitake Mushrooms Sliced

3 T Nama Shoyu

1 T Sesame Oil

1 T Rice Wine

3 T Olive Oil

1 T Dulse or Kelp Flakes

Put all ingredients in a bowl and marinate at least a
couple of hours until soft.
 

Sprouted Wild Rice

4 oz Wild Rice

2 cups water

Put rice and water in a glass jar and set in the dehydrator
over night at 110-115 degrees.

Mix all ingredients together and you have Mushroom fried Rice.

Original Recipe by Stephanie Kenyon