PHOTOGRAPH BY CHRISTINA RAHR LANE
Manoomin Bowl with Greens, Smashed Purple Potatoes, and Three Sisters Summer Sauté with Maple Dijon Dressing and Indigenous Glitter
Ingredients
FOR THE RICE
- 1 cup wild rice (manoomin)
- 3 cups vegetable broth
- 4 cups arugula
FOR THE SMASHED PURPLE POTATOES
- 8 small purple potatoes
- 1 tablespoon olive oil
- 2 tablespoons fresh chives
- 1 tablespoon finishing salt (I prefer Sakari
- Farms Smoked Cedar Salt)
FOR THE THREE SISTERS SUMMER SAUTÉ
- 12 ounces green beans
- 2 small summer squash
- 2 small zucchini
- 1 red pepper
- 1 shallot
- 2 clove garlic
- Olive oil, for coating pan
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups fresh or frozen corn
FOR THE MAPLE DIJON DRESSING
- ½ cup maple syrup
- 3 tablespoons Dijon mustard
- ½ cup apple cider vinegar
- ¾ cup canola oil
- Salt and pepper
FOR THE “INDIGENOUS GLITTER” TOPPING
- 1 cup sunflower seeds
- 1 cup pumpkin seeds
- ½ cup dried cranberries
- ½ cup dried wild blueberries
Instructions
TO MAKE THE RICE
- Rinse the manoomin until water is clear. Bring vegetable broth and rinsed rice to a boil. Cover and lower heat to low and cook for 45 minutes until tender and chewy. Drain excess water. Cover and rest for 5 minutes. Wash the arugula and set aside.
TO MAKE THE SMASHED POTATOES
- Preheat oven to 375°.
- Boil potatoes in salted water until slightly tender, about 7 minutes, then drain.
- Place potatoes on parchment-lined pan. Using the back of a measuring cup, smash potatoes and flatten without bursting them. Drizzle with olive oil, Sakari Smoked Cedar Salt and bake until golden, 10 to 12 minutes. Top with freshly chopped chives.
TO MAKE THE THREE SISTERS SUMMER SAUTÉ
- Cut the green beans into 2-inch pieces. Half the summer squash and zucchini lengthwise and then slice into ½-inch half-moons.
- Julienne the red pepper. Slice the shallot. Mince the garlic.
- Heat olive oil in a pan over medium-high heat, add red peppers and shallots and cook until they soften, about 2 minutes.
- Add green beans, ¼ cup water, and a pinch of salt to pan. Cover with lid and steam for 4 minutes. The beans will be bright. Stir in the summer squash and zucchini and season with salt and pepper. Cook uncovered for 4 minutes stirring occasionally. Toss in the corn and garlic, and sauté for another 2 to 3 minutes until veggies are crisp-tender but not mushy.
TO MAKE THE MAPLE DIJON DRESSING
- Combine all ingredients and whisk together until fully combined. Allow to bloom. To make the Indigenous Glitter topping: Preheat oven to 325°.
- Combine sunflower seeds and pumpkin seeds. Spread on a half sheet pan and roast for 12 minutes, stirring occasionally so it doesn’t burn. Allow to cool.
- Add dried cranberries and dried wild blueberries to the seed mixture.
TO PUT IT ALL TOGETHER
- Place washed arugula in a large bowl and add cooked rice, purple potatoes, and Three Sisters sauté. Add maple Dijon dressing and top with Indigenous Glitter.
Notes
Enjoy as you smash the patriarchy and embrace the matriarchy!
Miigwetch for allowing Indigenous Deliciousness to share this food story.
