First, start by prepping the veggies. Cut 2 large carrots into thin sticks, dice 1 medium sized cucumber, and shred 1 cup of purple cabbage.
Then, cook the wild rice. Add 1 cup of wild rice, along with 2 cups of water to a pot or saucepan. Bring to a simmer over high heat. Once it’s simmering, turn the heat to low and cover. Let cook for about 10 minutes, or until the water is gone and the rice is cooked.
Next, make the crispy rice—in a saucepan, toast 1 cup of puffed rice in 2 tbsp of soy sauce, 1 tsp of sesame oil, 1 tsp of rice vinegar, and 1 tbsp of neutral oil (avocado) over medium heat until crispy.
Finely chop 1/4 cup of almonds.
Blend together the spicy cashew dressing—combine 1 cup of cashews, 1-inch piece of jalapeño, 2 tbsp of rice vinegar, 2 tbsp of agave (or liquid sweetener of choice), 1 tsp of salt, 1/4 cup of cilantro, 1/2 cup of water, and 1/4 cup of neutral oil. Blend until smooth.
Finally, assemble your bowl by layering wild rice, arugula, the prepped veggies, blackened chicken, crispy rice, almonds, and spicy cashew dressing. Enjoy!
