Wild Rice and Three Sisters Salad This recipe is a colourful and nutritious side dish that highlights the flavour and texture of wild rice alongside the time- honoured Indigenous companion planting trio of corn, beans and squash, also called the three sisters. To turn it into a main course, top with smoked fish and increase the serving size! Yield: 8 servings, ½ cup each Ingredients: 2 cups squash, any kind, medium ...
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Bradlee harvesting on boat Bradlee Caisse passed away suddenly in January of 2021. His widow, Patricia Caisse, shared her memories, stories, and feelings for this tribute. Bradlee was a kind, gentle man. He had integrity and lived his life to the fullest. His passion for the environment, the north, and the wild rice industry was something to admire. Our family was very important to him; he loved his children ...
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Industry West Magazine is based in Regina and is a business magazine filled with meaningful, timely news, advice, and information for Saskatchewan's business community. Industry West is published quarterly and we're fortunate enough to have a business profile featured in the Summer 2022 edition! Check it out here: Growing prosperity and food. NWC Wild Rice is bringing Saskatchewan’s bounty to your table. There might not be ...
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Wild Rice, Kale and Apple Salad byMetis Chef and Culinary Consultant Jenni Lessard Yield 6-8 servings. This salad is bursting with apples in three forms and makes a great accompaniment to an Easter dinner. Wild rice adds nutrition and texture (not to mention flavour)! Ingredients For the Salad: 1 ½ cups wild rice, uncooked 6 cups water ½ cup red onion, diced 1 large bunch kale 1 Tbsp ginger root, minced ...
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Wild Rice and Cocoa Skillet Cake Recipe by Chef Jenni Lessard What's not to love about a decadent tasting, easy to whip up cake with the goodness of wild rice baked right in? Apple sauce replaces part of the sugar for a sweet, but not too sweet, Valentine treat! For the Cake: ½ cup cocoa powder ½ cup unsweetened chocolate chips 2 cups flour ½ tsp salt 1 tsp cinnamon 1 ...
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My history in wild rice is, well, my Dad started the wild rice business back in probably late 70s, early 80s. He started farming wild rice, he started off with ten bags. He got them from a promotion for people who wanted to get into wild rice and people were given a chance to do that, and got about ten bags of rice to seed each. That’s how it got all ...
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Wild Rice Flour and Cocoa Angel Food Cake with Lemon Curd by Chef Jenni Lessard My sister’s birthday is at the end of March. She always requested angel food cake as a kid. We can’t get together for her special day due to Covid but I made this anyway to celebrate her! This version is a slightly crunchy, nutty but still airy, wheat free cake. The egg yolks are used in ...
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Pickerel, Wild Rice and Chanterelle Cakes with Tomato Wild Blueberry Sauce by Chef Jenni Lessard My Mom used to make these for supper. Simple and nourishing, they’re a great way to use up leftover cooked fish. The wild rice adds wonderful flavour and texture. They can be served alone but I like the tangy flavour and brilliant colour of this sauce, which is also perfect with pasta! Labrador tea grows in ...
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Wild Rice, Cranberry and Brie Stuffed Chicken Breasts with Rosehip Cream Sauce by Chef Jenni Lessard At this time of year, my supply of berries is dwindling and I’m longing to be out picking again! One crop that can still be harvested at winter’s end is rosehips. You’ll often find me knee deep in snow, gathering these beautiful reddish orange gems that are packed with Vitamin C. Their muted, delicate flavour ...
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Wild Rice Mushroom Soup by Chef Jenni Lessard I love using broken rice in my soups and stews. It cooks quickly and its size pairs well with the chopped mushrooms in this recipe. To hold onto the nutrition, nutty aroma and rich colour of the cooking liquid, I put a few large pieces of vegetables in the cooking pot to create an aromatic broth. To make it extra special, top with puffed ...
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