Huckleberry Rice Salad

This weeks recipe comes from The Huckleberry Book by ‘Asta Bowen

2 cups cold brown rice
2 cups fresh huckleberries
1/2 cup unsweetened shredded coconut
1/2 cup chopped pecans or almonds
1/4 cup honey (or to taste)
1/2 cup soy milk powder
1/8 cup sea salt
2/3 cup oil
2 Tbsp lemon juice
wheat germ

In a serving bowl, combine the rice, berries, coconut, nuts and honey.  In an electric blender, place the soy milk powder, salt and 1 Tbs honey.  While blending on high speed, add oil slowly until mixture becomes thick.  Stir in the lemon juice.  Fold soy cream into rice mixture and sprinkle with wheat germ.

Makes four servings


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