This recipe is based on Heid E. Edrich’s Original Local: Indigenous Foods, Stories, and Recipes from the Upper Midwest (available at Fargo Public Library!). We modified it to use the greens available from our local farms and it was delicious! We also substituted vegetable oil for olive oil, and apple cider vinegar for balsamic vinegar which reduced the number of miles our ingredients had traveled a ton. Best of all - you can do all the prep steps ahead of time and then just assemble and dress the salad right before dinner.
You can buy Manoomin (a.k.a. Minnesota Wild Rice) at Hornbacher’s, but if you want something really special, consider ordering online from Red Lake Nation Foods - it’s a tribe-owned business that uses traditional methods to harvest the rice in northern Minnesota.
Serves: 4 as a side, 2 as a main
1/2 cup uncooked manoomin/wild rice (1.5 cups cooked)
1/2 cup chopped hazelnuts, lightly toasted
1 tsp better than bouillon
3 cups swiss chard
2-3 tbsp minced fresh mint
1 clove garlic, crushed
3 tbsp apple cider vinegar
1 large teaspoon mustard
2 tbsp maple syrup
6 tbsp vegetable oil
salt and pepper to taste
Rinse rice by running it under cold water in a strainer. Bring 1.5 cups of water to a boil and pour in 1/2 a cup of rice. Bring back to a boil then reduce heat to a simmer until rice is tender and has absorbed the water (35-45 minutes). This will make 1.5-2 cups of cooked rice. When it’s done cooking allow to cool and then refrigerate until you’re ready to mix your salad.
Toast hazelnuts on a cookie sheet at 375ºF for 15 minutes. Once cool chop roughly and set aside.
In a blender or water-tight food processor blend garlic clove. Then add bouillon, vinegar, mustard and maple syrup and blend until combined. While running the blender on low speed, drizzle in oil. Salt and pepper dressing to taste.
Wash and chop chard and mint. Mix chard, mint and hazelnuts into rice. Finally add dressing, toss and serve. (For prettiness you can save a mint leaf to place on top of the salad.)
Find more wild rice recipes here.