Industry West Magazine Summer 2022 – NWC Business Profile
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 ...
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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 ...
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Wild Rice and Cocoa Skillet Cake Recipe
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 ...
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Meet our Harvester Dennis Favel
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 ...
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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 ...
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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, ...
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