Raw Carbonara Risotto With Green Peas
[Vegan, Gluten-Free, Raw]

To Bloom the Wild Rice:

1. Score the wild rice for one full minute in the food processor. You have to continuously keep it running. When it's done, the wild rice should be covered in a black powder.
2. Rinse the rice well under water until the water runs clear.
3. Place it in a large mason jar or bowl. Pour in just enough water to cover all the rice and let it sit for 12-18 hours. It should expand up to 3 times in size.
4. Start soaking the cashews for the carbonara sauce 2-4 hours before the rice is finished blooming.
5. Once the rice is bloomed, rinse and drain. Transfer the wild rice into a large bowl.

To Make the 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. Add a bit of water to help if needed.
3. Mix the carbonara into the wild rice, toss well until the cream evenly coats the rice. Add in peas and toss.
4. If you own a dehydrator, line the tray with a mesh sheet and then a silicone sheet. Spread out the wild rice mixture thinly and dry it at 115°F for 2 hours.
5. Mix in a half cup of coconut bacon right before serving.
6. Top with more peas, rest of the bacon, chopped parsley, and a sprinkling of nutritional yeast.