1 cup whole grain rice
1/2 cup red lentils
hot water as needed

1/2 cup sunflower oil
1 teaspoon guar gum
1 tsp sea salt
1 tsp ground black pepper
1 teaspoon baking soda

Place the rice and lentils in a one pint container and add hot water until the level reaches one half inch from the top. Place on a plate and cover lightly with cheesecloth or a dish towel.

Ferment at room temperature for three days. Bubbling will occur, that is fine.

Put the rice and lentil mix into a blender with any water that may be left in the fermenting container. Add the oil and dry ingredients. Add liquid to make one and one quarter quarts total. Liquid may include up to one-third cup lemon juice, tomato water (press the liquid out of left over tomato trimmings through a strainer), or vegetable stock, and the remainder in water. Optionally, at this point, you could add grated onion, garlic, or ginger, as well as curry powder or chile powder to taste.

Blend until completely smooth and allow to rest for one hour.

Lightly oil and preheat a ten-inch fry pan at a medium setting. Measure out three quarters cup of batter, pour into the pan and rotate until the batter is evenly spread. Cook for seven minutes on the first side, until the edges curl. Flip over and cook three minutes on the other side. Set on a rack. Repeat until all the batter has been used.

Serve as a side dish, or roll up like a burrito with any combination of fillings that you can imagine: beans, stir fried veggies, raw shredded veggies, cheese, curried chicken, hot sauce, and yogurt.

Adapted from Karen Starlund Leatham

Selective Diet Organic Foods