Chef Jerome Grant
WILD GRAIN BARS
Canola oil ½ cup salted, roasted pumpkin seeds 1 cup raw, hulled, unsalted sunflower seeds ½ cup golden flaxseed 3 cups raw wild rice (not a blend), separated ½ cup dried red quinoa ½ cup coconut milk ½ cup mild honey ¾ cup maple syrup ¼ packed dark brown sugar 2 teaspoons kosher salt 2 cups tart dried cherries
In sauce pan over medium–high heat add two inches of canola oil. When the oil is at 410° F, add one cup of raw wild rice. The rice will expand and double in size. Skim the popped rice and transfer to a paper-towel-lined pan. Add more rice to the oil and continue until all the rice has been popped, then reserve. Place saute pan on medium heat with two
teaspoons of canola oil. Once oil becomes hot, add quinoa and lightly shake the pan. Quinoa will pop rapidly just like popcorn. Once qui- noa has fully popped, remove from heat and transfer to paper-towel-lined pan, and reserve. Combine the puffed wild rice, quinoa,
seeds and dried fruit in a bowl and mix together. In a saucepot, combine the coconut milk,
honey, maple syrup, brown sugar and salt. Bring the mix to a boil and reduce until the texture of a softball is reached (237°F). Pour the sugar mixture over the seeds and grains and mix thoroughly. Press the bars into a greased pan and let cool for about two hours before cutting. The recipe makes one 9" x 13" sheet pan, about 15-18 servings.
SMITHSONIAN INSTITUTION 45
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