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Wild rice salad
Manoomin salad with cranberries, toasted seeds and herbs
Manoomin, true wild rice, is hand-harvested by canoe by Anishinaabe families on the shallow lakes of northern Ontario and Manitoba in late summer, the grains knocked into the boat with cedar sticks. Its nutty, smoky taste is lovely cold in a salad with dried cranberries, toasted sunflower and pumpkin seeds and a light maple vinaigrette, the kind of dish brought to a feast or a summer potluck. Hand-harvested lake rice cooks faster than the black cultivated paddy rice, so check it early. A common mistake is cooking it until it splits wide open and turns mushy. Chef's tip: dress the rice while it is still warm so it drinks in the vinaigrette.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the salad
- 9 oz wild ricerinsed
- 4 ¼ cups water
- 1 tsp salt
- 2 ½ oz dried cranberries
- 1 oz sunflower seeds
- 1 oz pumpkin seeds
- 4 spring onionsthinly sliced
- 2 celery sticksfinely diced
- ⅔ oz flat-leaf parsleychopped
For the dressing
- 4 tbsp sunflower or rapeseed oil
- 2 tbsp cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- ½ tsp black pepper
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Method
0/5 doneStep 1: Put 9 oz wild rice, 4 ¼ cups water and 1 tsp salt in a pan, bring to the boil, then cover and simmer gently. Hand-harvested rice takes 20–25 minutes, cultivated black wild rice 40–45 minutes. It is done when the grains are tender and just starting to split to show their pale inside. Drain well.
45 minStep 2: Toast 1 oz sunflower seeds and 1 oz pumpkin seeds in a dry frying pan over a medium heat for 3–4 minutes, shaking, until they smell nutty and the pumpkin seeds pop.
4 minStep 3: Whisk 4 tbsp sunflower or rapeseed oil, 2 tbsp cider vinegar, 1 tbsp maple syrup, 1 tsp Dijon mustard and ½ tsp black pepper together.
2 minStep 4: Toss the warm rice with the dressing, then leave to cool for 10 minutes.
3 minStep 5: Stir in 2 ½ oz dried cranberries, 4 spring onions, 2 celery sticks, ⅔ oz flat-leaf parsley and most of the seeds. Scatter the rest on top. Serve at room temperature; it keeps 3 days in the fridge.
3 min
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 7 g
- Carbs
- 38 g
- Fat
- 8 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does wild rice salad take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of wild rice?
- Any long-grain rice, same amount.
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
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