Raw Vegan Carbonara Risotto with Green Peas
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 4-5
  • ½ bag of 1lb bag wild rice
  • ½ cup green peas (fresh or frozen)
  • ½ cup coconut bacon to mix in the wild rice
  • ½ cup coconut bacon for garnish
  • Some roughly chopped parsley for garnish
  • Some nutritional yeast for garnish
Carbonara sauce
  • 1¼ cups cashews
  • ⅓ cup coconut bacon
  • 2½ teaspoons nutritional yeast
  • 2½ teaspoons apple cider vinegar
  • 1 Tablespoon + 2 teaspoons olive oil
  • ¾ teaspoon black salt
  • ¼ teaspoon black pepper
  • ¾ cup water or more as you need
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 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. Place it into a large mason jar like the half gallon size, or a very large bowl. Pour in enough water to soak and cover it. Let it sit for 12-18 hours. Caution: Make sure the jar or bowl you use has enough room for the rice to expand 2.5 - 3 times.
  4. Start soaking the cashews for the carbonara sauce 2-4 hours before you are finished blooming the rice, so that everything is ready to go when the wild rice is ready.
  5. Once the rice is bloomed, rinse and drain. Transfer the wild rice into a large bowl.
Carbonara Risotto
  1. Soak the cashews for 2-4 hours. Drain and rinse well.
  2. Add the ingredients for the carbonara sauce into the blender, and blend until smooth. If you are using a Vitamix, use the tamper to make the sauce nice and smooth. If you are using a normal blender and having a hard time getting it smooth, add a little bit of water at a time until it blends into a smooth cream. You only want to use the minimum amount of water to make it smooth and no more.
  3. Mix the carbonara sauce into the wild rice, and toss well until the sauce evenly coats all the rice. Add the green peas and toss well.
  4. If you own a dehydrator, line the tray with a mesh sheet, then a silicone sheet. Spread out the wild rice mixture thinly and evenly and dry it at 115℉ (46℃) for 2 hours.
  5. Mix in half of the coconut bacon right before serving.
  6. Top it with some more green peas, rest of the coconut bacon, chopped parsley, and finish it off with a sprinkling of nutritional yeast.
  7. Serve immediately.
If you don't have the coconut bacon pre-made, prepare it a day ahead with the wild rice prep.

Store in an air-tight container in the refrigerator. Keeps for 4 days.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-carbonara-risotto-with-green-peas/