- 3/4 cup dried wild rice
- 1 15oz. can black beans, drained and rinsed
- 8 cups mixed salad greens
- 1 cup hominy (pasdayapi), cooked
- 1 cup zucchini or summer squash, chopped
- 1 cup cucumber, chopped
- 1 cup turnips, peeled and chopped
- 1 cup cherry tomatoes or ground cherries, halved (husks removed and washed)
- 1/4 cup green onions, sliced
- 1/4 cup fresh cilantro leaves, chopped
- roasted sunflower seeds, for garnish
- 1/2 cup sunflower oil
- 1 clove garlic, minced
- 1/4 cup lime juice, freshly squeezed
- 2 Tbsp. maple syrup
- 1 tsp. ground cumin
- 1/2 tsp. salt
- Place ¾ cup dry wild rice in a bowl, and gently rinse a few times with cold water until the water runs clear.
- In a pot, bring the rinsed wild rice and 1 ½ cups of water to a boil. Simmer for 20-25 minutes until tender. Remove from heat and cover with a lid; let sit for 5 minutes and fluff the wild rice with a fork. Set aside to cool.
- Meanwhile, mix remaining salad ingredients in a large bowl, and stir in the cooked wild rice.
- To make the dressing, whisk oil, minced garlic, lime juice, maple syrup, cumin and salt in a small bowl.
- Stir half of the dressing into the salad mixture and gently toss to coat.
- Spoon salad mixture onto mixed greens; drizzle with remaining dressing and garnish with sunflower seeds.
Developed by youth leaders from Dream of Wild Health. This recipe, and others, can be found in DWH’s 2018 Youth Leader Cookbook, which highlights healthy, indigenous foods and fresh produce grown on their farm in Hugo, MN.
Photo credit: Amanda Paa, Heartbeet Kitchen
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