Wild rice, one of the only grains native to North America, is called manoomin in the Ojibwe language. It is native to the lakes and rivers of the Great Lakes region and Canada.
- 1 c. Lundberg Organic Wild Rice
- 1 1/2 tbsp. olive oil – divided
- 1 small onion, chopped
- 2 c. orange juice
- 2 1/2 c. water – divided
- 1/2 tsp. salt, plus extra
- 1/4 c. dried cranberries (you can also use dried cherries, if you prefer.)
- 1 sweet potato, small dice
- 1/8 tsp. black pepper
- 1/8 tsp. cinnamon
- Run wild rice under cold water in a strainer. Shake to remove excess water.
- Heat a large pot to medium-high heat and add 1 tsp. olive oil.
- When oil is hot, add onion to the pot and saute until translucent.
- Add orange juice, 2 cups water, wild rice, and 1/2 tsp. salt to the pot. Stir gently.
- Bring to a boil and then reduce to a simmer. Cover and slowly simmer for about 45 minutes.
- Meanwhile, heat remaining 1/2 cup of water and pour it over the cranberries. Allow the cranberries to sit for about 20 minutes to rehydrate. Drain when done.
- Preheat oven to 350 degrees and spread the diced sweet potatoes on a baking sheet. Drizzle with remaining olive oil and sprinkle with salt, pepper, and cinnamon. Roast for 15 to 20 minutes until sweet potatoes are tender. Stir once while cooking.
- When the rice is done, it should be chewy and some of the rice will have burst. Remove from heat and set aside for a short while to allow it to cool a little before adding the other ingredients.
- In a bowl combine cooked wild rice, roasted sweet potatoes, and soaked cranberries. Check for seasoning and add extra salt or pepper if needed. Serve warm, at room temperature, or chilled.