Place a small heavy-bottomed pot with a tight fitting lid over high heat. Add canola oil and wild rice.

Cover and shake the pan occasionally, similar to making popcorn. When rice starts to pop, turn off heat and shake pot a few more times. Once popping stops, transfer rice to a bowl and sprinkle with sea salt.

Store cooled popped rice in a covered container at room temperature for up to 3 days. Serve as a snack, a topping for soups, or in salads like our Winter Beet Salad with Popped Rice.