Here is the exact recipe I wanted to post:
WILD RICE SALAD
1/2 cup pine nuts
1/4 cup pumpkin seeds
6 cups chicken stock
11/2 cup wild rice
1 carrot, cut into 1/2-inch long matchsticks
3 tablespoons dried cranberries
1 Roma tomato, finely diced
4-5 scallions, finely chopped
3 bunches watercress
Preheat oven to 350 degrees.
Spread the pine nuts and pumpkin seeds in a small baking pan. Toast
them in the oven for 10 minutes until they are golden brown. Let
cool.
Combine the chicken stock and wild rice in a stockpot. Bring to a
boil, reduce heat to low and simmer, covered, for 45-55 minutes until
the grains are opened up and tender.
Spread the hot rice on a baking sheet and let cool.
When rice is cool, scrape it into a large bowl and add carrots, dried
cranberries, diced tomato, toasted pine nut pumpkin seed mixture and
scallions.
Toss all ingredients together with vinaigrette, refrigerate for at
least one hour and serve over watercress.
Serves 4-6.
Source: Mitsitam Native Foods Cafe, Smithsonian's National Museum of
the American Indian
(Thank you to Jim Horn again.)
