Indigenous "Wild Rice" Salad


1/4 cup pumpkin seeds

6 cups chicken stock or water

1 1/2 cup wild rice

1 carrot, cut into half-inch-long matchsticks

3 tablespoons dried cranberries

1 cup red grapes, halved

3 bunches watercress or your favorite salad greens


Preheat the oven to 350 degrees. Spread the pumpkin seeds in a small baking pan and toast them in the oven for about 10 minutes, until they are golden brown. Let cool.

Combine the chicken stock and wild rice in a stockpot. Bring to a boil, reduce heat to low, and simmer, covered, for about 45–55 minutes, until the grains are just opened up and tender. Spread the hot rice on a baking sheet and let cool.

When the rice is cool, scrape it into a large bowl and add carrots, dried cranberries, toasted pumpkin seed, and grapes together.

Toss all of the ingredients together with the vinaigrette, refrigerate for at least 1 hour, and serve over watercress. Makes 4 to 6 servings.


3 tablespoons apple-cider vinegar

1/4cup plus 2 tablespoons olive oil

1 tablespoon of Virtuous Living’s Hope Spice blend

2 tablespoons honey

1 pin of salt

Place cider vinegar in a bowl, and slowly mix in oil. Sweeten with just a touch of honey.

If you prefer this to be a warm dish instead of a salad simply add all your ingredients and vinaigrette to a shallow pot and raise heat, just slightly so you don’t wilt your greens too much. Serve alongside your favorite meat and vegetable, or as a side with a warm bowl of soup.


Nichole Thomas