Wild Rice and Berries With Popped Rice Recipe (2024)

It’s a bit more labor intensive than I’m used to for wild rice, but worth every step. I used half dried cranberries/cherries and added some flat leaf parsley in lieu of chives. It’s sweet, savory, nutty, crunchy and so delicious. My husband said it was the best wild rice he’s ever eaten, I agree. I will absolutely make this again and add to my thanksgiving menu.

This seems similar to some Persian rice dishes, which often use dried barberries. I tried it with salmon, simply steamed in a bag with herbs and lemon. The last of my slender French beans from the garden were nice with it.

Made for Thanksgiving and have been dreaming of it since. Will definitely order more rice—a bit pricey, but well worth it, and great to support the growers. Amazing!

I made this is dish for a special event and it was so great! The hazelnut oil gave it depth, and the chives added a savory dimension. I had issue popping the wild rice. But I really loved it! I want to see more Sam Sherman recipes, and especially recipes from first nations in the Midwest!

I made this tonight, serving it with the salmon recipe featured with it. I used the recommended rice; it was earthy, sweet, and delicious. I usually use wild rice from a small company in Canada, also wild harvested, and was excited to try the featured rice. There is a very BIG flavor and textural difference in wild rice such as these and that which is commercially available in the markets. This recipe will be a staple for me and next time I will try it with fresh berries. Yum!

A bit of salt sprinkled on top of a serving gave a better flavor balance. Other than that, loved the dish! Yes, ordered from Native Harvest. It's a different strain of wild rice instead of the normally sold commercial kind, and the flavor is fantastic.

Can someone please comment if this can be made night before and should it be reheated or left out to come to room temp?

Do you think this can be made a day or so in advance?

I’ve never really liked wild rice up to now. The hand harvested wild rice was a total revelation—delicate and sweet, it’s completely unlike the farmed variety. It almost doesn’t need the maple syrup. Delicious. Amazing. Worth seeking out at least oncein your life, and preserving for the future.

I love Minnesota wild rice--grew up on it--and this is my new favorite way to prepare it. The puffed rice on top was a particularly delightful texture contrast. I found myself without hazelnuts and used pecans instead, and also skipped the oil on top, but it was still delicious. You definitely need the type of rice from the linked retailer for this recipe--don't use a blend or the cultivated kind.

Can this be made in advance? If so, should it be reheated or served at room temp?

Buy wild rice from nativeharvest.com and support Native American land reclamation! They harvest it in traditional manner. Authentic and restorative = two for the price of one! I just bought some and happy to connect to this traditional American food…

We ordered the real wild rice from Amazon and it was well worth it. This was easy to make but delicious, the flavor and texture so complex. Already making it a second time !

I made this tonight, serving it with the salmon recipe featured with it. I used the recommended rice; it was earthy, sweet, and delicious. I usually use wild rice from a small company in Canada, also wild harvested, and was excited to try the featured rice. There is a very BIG flavor and textural difference in wild rice such as these and that which is commercially available in the markets. This recipe will be a staple for me and next time I will try it with fresh berries. Yum!

Yum! Confess to making it with a mix of store bought lundberg’s wild rice and some long grain black rice and subbing walnut oil for hazelnut oil. Hazelnuts were chopped than crushed. Toasting and popping the rice took at least ten minutes. But wow was it all worth it. Definitely not waiting til next Thanksgiving to make this again!!

I rather liked this recipe. It was different and interesting. I used walnuts instead of hazelnuts and macadamia nut oil instead of hazelnut oil. I paired the rice with some fried tilapia and I think they worked quite well together.

Giving this a bad review. Granted, I used store-bought wild rice and didn't order from the recommended vendor. But, I figured, how off could it be?Very off.The real "fail" was the popping of the rice. I followed the intructions to the T. I turned off the heat when 1/2 the kernels were popped. The problem was the other half were rock hard. I nearly damaged my dental work eating this.I don't know if it comes out "just right" with the Native Harvest rice.

I made this is dish for a special event and it was so great! The hazelnut oil gave it depth, and the chives added a savory dimension. I had issue popping the wild rice. But I really loved it! I want to see more Sam Sherman recipes, and especially recipes from first nations in the Midwest!

This was a fantastic recipe. Popping the rice led to a dish unlike any other wild rice dish we've had. A great addition to festive meals, and, for us, an introduction to Native cuisine! Note: We didn't have any berries other than cranberries, and we forgot the chives, and it turned out fine.

Made for Thanksgiving and have been dreaming of it since. Will definitely order more rice—a bit pricey, but well worth it, and great to support the growers. Amazing!