Ingredients:
*1 cup wild rice
1 tart apple, cored and chopped (about 1 cup)
2 tbsp. scallions (green parts only), thinly sliced
2 tbsp. extra-virgin olive oil, or more to taste
2 tbsp. apple cider vinegar, or more to taste
½ cup roasted sunflower seeds OR pumpkin seeds
½ cup dried cranberries
1 tbsp. fresh sage OR 1-2 tsp. dried sage
½ tsp. salt, more to taste
¼ tsp. ground black pepper, more to taste
Equipment:
Mesh strainer
Small saucepan
Cooktop
Cutting board
Kitchen knife
Measuring cups and spoons
Jar with a lid OR other container for dressing
Directions:
- Rinse the wild rice and drain in a fine-mesh strainer.
- Add the wild rice to a small saucepan with 2 cups of water and bring to a boil over medium-high heat. Then reduce heat to low and cover. Cook for 20-40 minutes, or until the wild rice has opened up and quadrupled in size. Pour the finished wild rice into the mesh strainer and then set aside to cool.
- Wash the apple and scallions, then core, chop, and slice them as noted in the ingredients list.
- Combine the oil, apple cider vinegar, scallions, salt, and black pepper in a jar with a lid (or another container) and shake or mix thoroughly.
- In a large bowl, combine the wild rice, apple, seeds, cranberries, and dressing. Gently toss to blend. Taste and correct the seasonings, adding a bit more vinegar, oil, or salt, if needed.
*Note:
Quinoa, an Incan grain, works as a partial or full substitute for the wild rice. Either add ½ cup dried quinoa that has been rinsed to cook with ½ cup wild rice for the last 15 minutes, or simmer 1 cup quinoa on its own in 1½ cups water for 15 minutes.
Adapted from The Sioux Chef’s Indigenous Kitchen by Sean Sherman with Beth Dooley