Raw Vegan Cilantro Lime Rice
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 8-9
  • 8oz of wild rice
Cilantro lime cream
  • 1 cup cashews
  • Juice of 1½ lime
  • Zest of 1½ lime
  • ½ Tablespoon olive oil
  • ½ teaspoon apple cider vinegar
  • 1 teaspoon salt
  • ¼ cup chopped cilantro
  • Some chopped cilantro for garnish
Chef Ito's technique for blooming wild rice:
  1. Score the wild rice for one full minute in the food processor. You have to continuously keep it running, so no pulsing here. FYI, it can be quite loud so I usually get out of the kitchen while it's scoring. When it's done, make sure the wild rice is completely covered with black powder. If it's not, it's a sign it's not scored enough so keep it running a little longer.
  2. Rinse the wild rice well under water until the water turns clear.
  3. Placed it into a large mason jar like the half gallon size, or a large bowl. Pour in water to soak and let it sit for 12-18 hours. Caution: Make sure the jar you use has enough room for the rice to expand 2.5 - 3 times.
  4. Start soaking the cashews for the cilantro lime cream 2-4 hours before you are done blooming the rice, so that you can make the cilantro lime rice when the blooming is done.
  5. Once the wild rice is bloomed, rinse the rice and drain. Transfer the wild rice into a large bowl.
cilantro lime cream
  1. Rinse the soaked cashews and drain.
  2. Add all the ingredients for the cilantro lime cream except for the cilantro into the blender, and blend until smooth. If you own a Vitamix, use the tamper to help it blend and make a nice thick cream. If you have a normal blender and you have trouble blending, add a tiny amount of water, very little at a time to help it blend into a smooth cream. The idea is you want to only add the minimum amount of water it takes to make it blend smoothly. If you add too much water by accident, add some cashews to thicken it up.
  1. Pour the cream onto the wild rice, and mix until the wild rice is evenly coated. Mix in the chopped cilantro and stir until evenly distributed.
  2. Garnish with some more chopped cilantro. Serve by itself, or topped on a salad with Italian dressing or balsamic dressing.
I usually double the recipe and use a 16oz bag of wild rice, and use it in lettuce tacos, taco salads, and other various Mexican dishes.

Store in an air-tight container. Keeps in the refrigerator for 5 days.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-cilantro-lime-rice/