Sean Sherman

Puffed Wild Rice

Psíŋ Nabláȟyapi

Preparation info
  • Makes

    2 cups

    • Difficulty

      Easy

Appears in
The Sioux Chef’s Indigenous Kitchen
The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

  • About

Like popcorn or puffed amaranth, puffed wild rice makes a terrific garnish for salads or soups and a great addition to griddled cakes and cookies. Light and crunchy, nutty tasting, it’s a wonderful snack, too.

Ingredients

  • 1 tablespoon sunflower oil
  • 1 cup wild rice, rinsed
  • Pinch

Method

Pat the rice with a clean cloth or paper towels so that it’s thoroughly dry. Heat a heavy-bottomed saucepan over high heat. When the pot is hot, add the oil and wild rice. Cover the pan and shake vigorously to coat the wild rice thoroughly. Reduce the heat to medium and continue shaking until you can hear the rice popping. Sprinkle the rice with a little salt before serving.