When a cook from Minnesota’s Red Lake Nation showed chef Jerome Grant how to puff wild rice, amping up its nutty flavor, he knew just where to deploy it: in a grain-packed alternative to the granola bar.
Grant heads the Mitsitam Native Foods Cafe kitchens at the National Museum of the American Indian, where some of Washington’s most innovative cookery is happening. The gluten-free, nut-free, vegan bars are a new addition there, packed with quinoa — also puffed — seeds and dried cherries. They make a terrifically crunchy, earthy snack that happens to be a feast for the eyes as well.
Wild grain bars
1/2cup salted, roasted pumpkin seeds
1cup raw, hulled, unsalted sunflower seeds
1/2cup golden flaxseed
3cups raw wild rice
1/2cup dried red quinoa
1/2cup coconut milk
1/2cup mild honey
3/4cup maple syrup
1/4dark brown sugar
2teaspoons kosher salt
2cups tart dried cherries
Pour canola oil into a heavy pot to a depth of at least 3 inches; heat over high heat to 410 degrees. Meanwhile, preheat the oven to 350 degrees. Spread 1/2 cup salted, roasted pumpkin seeds; 1 cup raw, hulled, unsalted sunflower seeds; and 1/2 cup golden flaxseed on a rimmed baking sheet. Toast for 3 to 5 minutes, until lightly browned and fragrant, shaking the pan once or twice. Transfer to a large mixing bowl to cool.
Carefully add 1 cup raw wild rice (not a blend) to the hot oil. Fry for 2 minutes or until at least half of it has puffed and turned white (not all the rice will pop). Drain and immediately transfer to a heatproof bowl lined with paper towels. Repeat two more times, with 2 separate cups of wild rice. Turn off the heat.
Transfer 2 tablespoons of the still-hot oil to a wide, nonstick skillet; heat over medium-high heat. Add 1/2 cup dried red quinoa, spreading it evenly. Cook for 1 to 2 minutes, shaking the skillet; you’ll see some of the quinoa jump and turn white, and about half of it will pop. Scrape into the bowl of puffed rice to cool.
Combine 1/2 cup coconut milk, 1/2 cup mild honey, 3/4 cup maple syrup and 1/4 cup packed dark brown sugar in a heavy saucepan over medium-high heat. Bring to a boil; cook for about 20 minutes, undisturbed, until the temperature of the mixture reaches 237 degrees and it has darkened in color. To test the consistency, spoon a thin streak on a clean work surface; wait a few seconds, then swipe your index finger across it. When you pinch that finger and thumb together, then pull them apart, the syrup should create a thin string between.
Add the cooled puffed rice and quinoa, 2 teaspoons kosher salt and 2 cups tart dried cherries to the seed mixture. Pour half the syrup into the bowl, stirring to coat, then add the rest. Stir until the mixture is completely coated.
Quickly transfer to a lightly greased 9-by-13-inch baking dish, pressing and packing it firmly. If the slab seems to be setting up too fast, pop it into a low-heat oven for 5 minutes. Let cool for 2 hours before cutting into 15 or 18 pieces. Wrap individually in plastic wrap or wax paper and store in an airtight container at room temperature for up to 3 weeks. Freezing is not recommended.
Makes 15 to 18 pieces.
— Bonnie S. Benwick, | The Washington Post
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