Wild rice was originally grown and harvested in Northern Ontario lakes by the Ojibwe people. It is a staple food that is also used in traditional medicine and rituals. Wild rice was first introduced to the Northern Lakes of Saskatchewan in the 1960s. Since then, Saskatchewan has become the largest producer of wild rice. Experience wild rice’s nutty flavour yourself in this light, fragrant salad. Recipe courtesy of Chef Douglas Hyndford.
1 cup blueberries (250 mL)
1 tsp honey (5 mL)
1 cup wild rice, rinsed (250 mL)
1 tsp salt (5 mL)
1/2 cup pumpkin seeds (125 mL)
1/2 cup walnuts, toasted and coarsely chopped (125 mL)
2 green onions, finely sliced (2)
1 piece dried bison or beef jerky (optional)
Salt and freshly ground black pepper to taste
1/4 cup canola oil (60 mL)
1/4 cup maple syrup (60 mL)
2 Tbsp apple cider vinegar (30 mL)
1 tsp lemon zest (5 mL)
2 Tbsp lemon juice (30 mL)
Salt and freshly ground black pepper to taste
1 cup blueberries (250 mL)
1 tsp honey (5 mL)
1 cup wild rice, rinsed (250 mL)
1 tsp salt (5 mL)
1/2 cup pumpkin seeds (125 mL)
1/2 cup walnuts, toasted and coarsely chopped (125 mL)
2 green onions, finely sliced (2)
1 piece dried bison or beef jerky (optional)
Salt and freshly ground black pepper to taste
1/4 cup canola oil (60 mL)
1/4 cup maple syrup (60 mL)
2 Tbsp apple cider vinegar (30 mL)
1 tsp lemon zest (5 mL)
2 Tbsp lemon juice (30 mL)
Salt and freshly ground black pepper to taste
