Name: Renee's Sprouted Wild Rice Salad
Ingredients: 2 1/2 c Uncooked wild rice; 1 c Diced red bell pepper; 1 c Fresh corn kernels; 2/3 c Chopped green onion; 1 c Diced avocado; OR 3 Tbs. Organic cold-pressed olive oil; 4 tb Minced fresh parsley or cilantro; 3 tb Maple syrup; 1/2 c Fresh lemon juice; 3 tb Bragg Liquid Aminos; Mixed greens; (optional)

I reviewed some of the church growth material coming from our denominational headquarters. One publication said that, in order to get our churches growing again, we should “open the front doors and close the back doors”… What we actually need to do is to close the front door and open the back door! If we really want to see our churches grow, we need to make it harder to join and we need to be better about excluding people. We need to be able to show that there is a distinction between the church and the world – that it means something to be a Christian. If someone who claims to be a Christian refuses to live as a Christian should live, we need to follow what Paul said and, for the glory of God and for that person’s own good, we need to exclude him or her form membership in the church.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
	Vegetarian	Vegtime4	6	servings

INGREDIENTS

2 1/2	c	Uncooked wild rice
1	c	Diced red bell pepper
1	c	Fresh corn kernels
2/3	c	Chopped green onion
1	c	Diced avocado
		OR 3 Tbs. Organic cold-pressed olive oil
4	tb	Minced fresh parsley or cilantro
3	tb	Maple syrup
1/2	c	Fresh lemon juice
3	tb	Bragg Liquid Aminos
		Mixed greens; (optional)

INSTRUCTIONS

6 SERVINGS DAIRY-FREE
This one-dish meal is a blend of nutty-tasting sprouted wild rice, fresh
corn kernels and sweet bell pepper.
Soak rice in filtered water to cover 8 hours or overnight. Drain and rinse.
Stand at 45-degree angle in a screen- or mesh-covered large jar. Do not let
rice cover mouth of jar. Rinse mornings and evenings for 3 days or until
grain has split and is soft.
In large bowl, combine sprouted rice, bell pepper, corn, green onion,
avocado and herbs. Toss to mix.
In small bowl, mix maple syrup, lemon juice and liquid aminos until well
blended. Add to rice mixture and toss to coat. Cover and let stand for
flavors to develop, 1 to 2 hours. Serve over mixed greens if desired.
PER SERVING: 344 CAL.; 12G PROT.; 6G TOTAL FAT (1G SAT. FAT); 65G CARB.; 0
CHOL.; 344MG SOD.; 7G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 20, 1999.
Recipe by: Vegetarian Times, June 1998, page 43
Converted by MM_Buster v2.0l.

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