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:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list. 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 to 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.
- 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.
Adapted from The Sioux Chef’s Indigenous Kitchen by Sean Sherman with Beth Dooley