Dinners

Corn, Blueberry and Wild Rice Salad

Ingredients

6 ears sweet corn, husked (or 1½ cups frozen corn)
1 jalapeno pepper, seeded and finely chopped
1 cup fresh blueberries
4 tablespoons lime juice
1 cup cooked wild rice
4 tablespoons olive oil
1 small cucumber, finely diced
2 tablespoons honey or maple syrup
¼ cup finely chopped red onion
½ teaspoon ground cumin
¼ cup chopped fresh cilantro

Directions

In a large pot, bring salted water to a boil. Add corn.
Cook covered for 5 minutes, or until tender.
When cool enough to handle, cut corn from cobs.
In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, wild rice, and jalapeno.
For dressing: in a screw-top jar combine lime juice, oil, honey, cumin, and ½ teaspoon salt.
Cover; shake well to combine.
Add to salad and toss.
Cover the salad and refrigerate overnight or up to 24 hours
Submitted by : Online share

Wild Rice Casserole

Ingredients

1. Cup wild rice
5 -6 Slices of Bacon
1 med. onion
1 cup Celery
1 LB Hamburger
1 tsp. Soya Sauce
1 tbsp. Worcestershire Sauce
1 Can mushrooms
1 Can cream of mushroom soup diluted with water

Directions

Boil wild rice in water for about 15 minutes. Then pour off water. Add clean water and 1 teaspoon salt. Boil for 20 to 25 minutes. Rinse with cold water,
Fry bacon, then take out. Add onion, celery : fry. Take bacon out. Add hamburger, rice, bacon and celery. Add mushrooms, soya sauce, Worcestershire sauce and cream of mushroom soup diluted with water. Put in casserole dish and bake slowly for 1-1/2 hours.

Submitted by : Tanya M.

Boulettes (meatballs) from Out of Old Manitoba Kitchens
by Christine Hanlon
 

​Hanlon said this Métis recipe for meatballs is one of her favourites. The gravy is made by boiling down the liquid from cooking the meatballs, and Hanlon said she was surprised at how easy and effective it is.

Hanlon said it's important to honour Indigenous culinary knowledge and heritage in Manitoba, which she said helped shape cuisine for settlers, too.

The recipe should make enough for six people.
 

Ingredients:

8 cups of water.
2 pounds of ground beef, moose or deer.
3 large onions, diced.
6 medium carrots cut in pieces (optional).
6 medium potatoes, peeled and cut in quarters (optional).
Flour.
Salt and pepper to taste.

Directions:

Step 1 — In a large pot, bring water to a boil, adding salt and pepper, along with carrots and potatoes, if using.

Step 2 — Mix ground meat and onions, forming two-inch balls, and roll in flour.

Step 3 — Drop meatballs gently in boiling water, then lower heat and simmer for one hour.

Step 4 — Mix two tablespoons of flour with two tablespoons of water in a small bowl, then add four tablespoons of the cooking liquid and stir until dissolved.

Step 5  — Add contents of the bowl to the pot and stir until thickened.

Submitted by : Shared Online Submission

Mushroom and Spinach Salad
Li Shaampiyooñ pi Spinach Salaad

 

​Hanlon said this Métis recipe for meatballs is one of her favourites. The gravy is made by boiling down the liquid from cooking the meatballs, and Hanlon said she was surprised at how easy and effective it is.

Hanlon said it's important to honour Indigenous culinary knowledge and heritage in Manitoba, which she said helped shape cuisine for settlers, too.

The recipe should make enough for six people.
 

Ingredients:

4 slices of bacon
2 boiled eggs, hard-boiled and sliced
2 tsp. white sugar
2 tbsp cider vinegar
2 tbsp canola oil
1¹⁄₂ tbsp Worcestershire sauce
1 large bowl, cleaned spinach ¹$₄ lb. fresh mushrooms, sliced
 

Directions:

Cook and crumble bacon into bits. 
Mix together sugar, vinegar, oil and Worcestershire sauce.
Warm dressing, if you like. 
Pour over spinach and dress with bacon, mushrooms and sliced eggs.

Submitted by : Shared Online Submission Courtesy of Tricia E. Logan, Manitoba Metis Cook Book Online

Wild Rice Casserole

 

4 slices bacon, diced

1 can of mushroom soup

1 1/2 cups of sliced mushrooms

1/2 can water

1largle onion diced or 1/2 cup sliced green onion

1/2 cup grated cheese

3 cups cooked wild rice

Salt and pepper to taste

 

In skillet, cook bacon over medium heat until almost crisp.

Add mushrooms and onion.

Cook and stir until mushrooms are tender.

In a large bowl combine wild rice and bacon mixture.

Stir in mushroom soup, water, salt and pepper mix well.

Pour into greased casserole dish and top with grated cheese.

Bake at 350 F. approximately 30 minutes.

 

Wild Rice Cooking Instruction

 

To prepare wild rice, rinse in cold water. 

Combine 1 cup of wild rice to 4 cups of water.

Bring to a boil, and simmer at least 45 minutes or until most of the rice has curled open.

One cup uncooked rice yields between 3 to 4 cups when cooked. 

 

Submitted by Rose Marie Mayo-   excellent recipe

This was the recipe on the 1 lb. Wild Rice pkg

Producers:

Wild Man Ricing - Canadian, Northern Manitoba Grown