High-quality wild rice with a rich, dark color consistently creates a beautiful dish, especially when mixed with cranberries and pepitas.
1 lb. Grade A Wild Rice
Stock (vegetable or chicken), as needed
½ cup toasted pine nuts
1 bunch scallions
2 carrots, julienned
3 oz. apple-cider vinegar
3 oz. vegetable oil
4 oz. sun-dried cranberries
4 oz. spiced pepitas (pumpkin seeds toasted in oil with salt, paprika, chili powder and cayenne)
Salt and pepper to taste
Watercress for garnish
Recipe and photo courtesy of InHarvest and Bruce Barnes. For more great recipes using wild rice and other specialty rices and grains, please visit InHarvest.
Leave a comment