Raw Thai Wild Rice with Spring Vegetables

Since we had leftover Pad Thai and Thai Wild Rice Cause we made the Raw Thai Wild Rice with Spring Vegetables. This recipe is from The Complete Book of Raw Food edited by Julie Rodwell, page 249

Ingredients:
1.25 cups of dry rice soaked for 2-4 days (to shorten the time pulse  the rice in a food processor, rinsing once a day and we used brown rice)
4 stalks of celery thinly sliced (we diced because it is easier for our son to eat)
1 zucchini cut into thin strips, shaved, or spiralized
4 green onions thinly sliced
a bunch of kale, thinly sliced (we used spinach because it was in the refrigerator)
20 basil leaves sliced into thin ribbons
20 spearmint leaves sliced into thin ribbons
1 cup of the Pad Thai and Thai Wild Rice Sauce
(To the recipe from the Raw Pad Thai recipe add 1 cup of cilantro, the juice of 1/2 a lemon or lime, and 1 TBS of maple syrup. Since we are using the other half of the sauce recipe, we only added half the above amounts.)