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| Wild Rice |
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Manomin - Ojibway word for Wild Rice
Manomin comes from the Ojibway Indian people of Northwestern Ontario, Canada.
It is freshly harvested and locally processed and packaged for market.
The Anishinaabe people have always maintained organic production methods
that emphasize community participation:
People Working Together
The Ojibway people have always proclaimed the virtue of Manomin as a food rich in flavour and high in nutrition.
Manomin is low in fat content and high in protein, fibre, B Vitamins and minerals, especially in zinc and potassium.
Try these recipes with Manomin Wild Rice. You'll love it!
Wild Rice Casserole
Wild Rice with Mushrooms
Popped Wild Rice
Spicy Eggplant and Wild Rice
Wild Rice Casserole
Ingredients:
1 1/2 cups wild rice
1 medium onion, chopped
1 medium green pepper, chopped
3 cups (approx.) sliced fresh mushrooms
3/4 cup celery, chopped
1/2 lb. bacon, chopped
1 cup frozen peas ( optional )
1/4 cup Soya sauce
pepper to taste
Method:
Cook wild rice according to "How to Cook Wild Rice", remembering to double the amounts in the instructions to accommodate this recipe. Drain the rice if necessary and lightly rinse with water. Brown the bacon ( or chicken ) and drain on paper toweling. Sauté the mushrooms in 2 tbs. butter or oil and toss with rice. In skillet, sauté onions, celery, and green pepper until softened, about 5 minutes. Add bacon, cooked wild rice and mushrooms, peas, Soya sauce, pepper, and gently stir-fry together over medium heat for 5 minutes or until warmed through. Note: This recipe can be varied in many different ways, to make it lower fat, the bacon can be replaced with chicken, and to decrease the amount of salt, the Soya sauce can be replaced with chicken broth. Serves 6 - 8
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Wild Rice with Mushrooms
Ingredients:
1 cup wild rice
2 Tbs. butter or oil
1 Tbs. grated onion
1 Tbs. each, finely chopped parsley, chives and green pepper
1/2 - lb. fresh mushrooms
Pinch nutmeg
Method:
Cook the wild rice. ( see "How to Cook Wild Rice" ) Melt butter, stir in onion, parsley, chives, and green pepper, sauté for three minutes. Add mushrooms, thinly sliced, and cook for 5 minutes over low heat, stirring frequently. Season to taste with salt, pepper and nutmeg. Stir into the cooked, drained wild rice and serve. This can be served as a side dish with any game or meat, may also be molded into individual buttered timbales.
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Popped Wild Rice
Popped wild rice can be used as an interesting replacement for croutons in a salad, or as a garnish on soups, and casseroles.
Not all wild rice will pop successfully. The best wild rice to use is hand processed wild rice that usually has more moisture left in each kernel, which will expand when heated.
Method:
Place about 1/2 inch of oil in a small, shallow pan with a small strainer set in the oil. Heat at high temperature until oil is at about 450 F. Drop 1 kernel of rice into the strainer. When it sizzles, cracks open and expands to about double it's length, the oil is ready. ( You may wish to reduce the heat temporarily. ) Add 1 tablespoon of rice at a time to the oil, when all the kernels have expanded ( which constitutes the popping ), empty the strainer out onto paper toweling. Repeat, adjusting heat as necessary. Crisp popped rice may be seasoned with salt, pepper, and mixed herbs to enhance the flavour. This popped rice can be made in large quantities and stored in a sealed container for several weeks.
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Spicy Eggplant and Wild Rice
Ingredients:
2/3 cup uncooked wild rice
1 medium eggplant, about 1 1/2 lbs.
1 medium onion, cut into 1/2" slices
2 tsp. curry powder
1/4 tsp. powdered ginger
6 Tbsp. peanut oil
1/2 tsp. salt
2 tsp. fresh lemon juice
2 tbsp. mango chutney
Method:
Cook wild rice as directed in How to Cook Wild Rice above. Cut eggplant into 1 inch cubes and turn into a bowl. Add the onion, curry powder and ginger. Toss to mix. In deep skillet or wok, heat the oil over high heat. Add eggplant and saute, tossing frequently, for about 3 minutes. Reduce heat to medium and cook until eggplant is tender and browned, for about 25 minutes. Add the salt, lemon juice, chutney, and fold in the wild rice. This dish may be served as a hot side dish, or as a cold or room temperature salad. Serves 4 - 6
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