Pepitas, or green pumpkin seeds, add a crunch to the nutty flavour of wild rice.
Wild rice is native to Canada, and it's an important part of the nation's food history. Using a blend of brown and wild rice, such as Lundberg Wild Blend, gives this classic dessert a
boost of fibre and a slight chewiness. If you love ginger, top the pudding with extra crystallized ginger.
A mélange of farro, wild rice, dried apricots and pomegranate, this beautiful, hearty side will add a hit of fall flavour to your holiday table.
Although this recipe has canned soup in it, I consider it a real gourmet treat. There is never any left in the dish when I serve it. I have been asked for this recipe more often than any other. It originally came from Northern Mist Wild Rice producers in Neepawa, Manitoba and I have been making it for years. Wild Rice is expensive but it goes a long way and has such a unique flavour.
Wild rice adds chewy texture and nutty flavour to this rustic and wholesome bread. The batard shape (oval with pointed ends) lends it an artisanal French bakery touch.
Wild rice is as Canadian as maple syrup and Bryan Adams. Blending it with traditional Indian spices, sweet currants and crunchy almonds makes a salad fit for any time of year.
Wild rice lends an extra Canadian touch to your holiday meal. It takes longer to cook than the average grain (partially because it's a type of grass), but it's a hands-off side dish that doesn't require constant attention.
This all-season salad showcases wild rice. However, you can replace it with another Prairie crop, such as pearl barley or wheat berries.
This dish combines the nutty flavor of wild rice with the pate-like flavours of chicken livers. To reduce the cost,you can substitute brown rice for 1/2 the quantity of the wild. Best served with baby carrots and broccoli crowns for colour and crunch.
This blend is adapted from a Japanese green tea that contains toasted puffed rice. We use puffed wild rice and add cranberry-like rose hips for a fruit-and-nut variation. After bringing fresh water to a boil, remove it from the heat and let it stand for 2 minutes before pouring over leaves; the right temperature is essential for bringing out the best flavour.
