A Northern Saskatchewan Indigenous Owned and Operated Company

Our Voices2020-12-12T02:39:22-06:00

Wild Rice, Kale and Apple Salad Recipe

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 ...
[keep reading >]

Wild Rice Flour and Cocoa Angel Food Cake with Lemon Curd Recipe

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 ...
[keep reading >]

Pickerel, Wild Rice and Chanterelle Cakes with Tomato Wild Blueberry Sauce Recipe

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, ...
[keep reading >]

Wild Rice, Cranberry and Brie Stuffed Chicken Breasts with Rosehip Cream Sauce Recipe

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 ...
[keep reading >]

Go to Top