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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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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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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NWC Wild Rice is proud to collaborate with Chef Jenni Lessard. She’s a well-known and award-winning Métis chef, entrepreneur, innovator, and teacher. We’re grateful she has created this unique sweet recipe to share with you. This wild rice brittle is perfect for doorstep delivery, to show your love in pandemic times, or to keep all to yourself! Instructions: Wild Rice Brittle Ingredients: 2 cups granulated (white) sugar ½ cup light corn syrup ½ cup ...
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