Jennifer Mackenzie's combination of white rice, wild rice and pepper makes for a colourful visual effect as well as a great texture contrast.
Revamp any salad with this homemade dressing, ready in a snap! This dressing is best served with tomato, kale or wild rice salads.
Classic spring flavours and a variety of textures combine in a special brunch dish the whole family will enjoy. Mom will definitely appreciate the stylish presentation. Be sure to read through the whole recipe together first and then assign jobs, referring to the work plan below.
Holiday food is often so rich and heavy that a light fish dinner with fresh greens is a welcome reprieve. Serve with sweet potatoes or wild rice.
"What can we make ahead when we entertain?" is one of the most frequent questions we get. Here's the answer that satisfies every time: an elegant phyllo-wrapped salmon fillet gussied up with wild rice, mushrooms and spinach.
This stuffing is a hearty yet healthful alternative to standard bread-based dressings. Customize the dish by swapping out the barley for wild rice, spelt or farro, if you like. And if you don't have pancetta on hand, bacon will also do the trick!
A friend of Joan's, also a farm woman, travelled through Australia last winter and brought back this recipe from a farm family she knows there. They make this chewy salad with brown rice, but Joan changed the grains to wheat, barley and wild rice to reflect her Saskatchewan crops. Look for wheat berries in your local health food store.
This dish is great for its presentation and yummy flavours, It is simple yet elegant to serve for a dinner party or any night of the week. It does not have a lot of ingredients but is packed with flavour. I like to serve it with wild rice and steamed seasonal, fresh from the field greens.
This recipe is an homage to slow cooking, fine Canadian ingredients and a nod towards the 100 km diet. On a fall or winter's afternoon, I love braising so that my house is redolent that my guests know that they are in for a mouth-watering treat when they walk through the front door. Although this recipe calls for Cornish hens, chicken breasts or legs may be substituted. This dish and sauce makes a great companion with mashed potatoes or wild rice and a vegetable. Green beans with either crumbled goat cheese or toasted slivered almonds makes a great side dish. I have an excellent side dish, Shiitakes and Manitoba wild rice that I would love to submit along with the Cornish hens. However your contest only permits one entry per contestant. For a stunning presentation, plate on either a white or light coloured dish. Garnish with fresh herbs (like thyme used in the recipe or minced flat leaf parsley). This can go easily well with either a white or red wine (e.g. an oaked Chardonnay, or lighter red - both Canadian, of course).
When we entertain, I love a serving a caramel apple topped Brie. I adapted the recipe to use in a chicken dish. It is easy, flavourful, and company loves it. The saltiness of the bacon, the sweetness of the topping and the crunchiness of apples, pecans and cranberries all work well together. I serve it with a wild rice, pecan and mushroom side dish. Any green salad works well, especially one with a bit of tartness, Balsamic vinegar or Dijon mustard. Citrus is also nice.
