Given that wild rice is an iconic product grown in Manitoba, pulling it into a festive menu was simply too important not to include. Plus, the nutritional benefits outweigh many alternatives—especially with the addition of turmeric. This delicious rice is nutty, a bit sweet, a bit savoury, and a bit tart; paired with high-in-antioxidant berries and a delicious lacing of fresh herbs, this is a perfect side dish for the Three-Way Mixed Holiday Grill.
Tip: Locally grown turmeric? Although turmeric originated in India, it’s widely cultivated around the world in mostly tropical and subtropical regions. But industrious farm hobbyists are beginning to successfully grow turmeric in Canada. With the right climate and proper care, it’s showing some success in areas where climate is warmer.
In medium saucepan, add wild rice and cover with 3 cups (750 mL) water. Bring to a boil. Reduce heat to simmer and gently cook, covered, for 35 to 40 minutes. Rice should still be a bit firm. Drain and rinse in cold water. Drain and spread out on cloth-lined baking
sheet to dry.
In another medium saucepan, add basmati rice, 1 Tbsp (15 mL) olive oil, and 1/4 tsp (1 mL) salt and stir. Add boiling water, cover, and simmer over low heat for 15 minutes. Remove from heat, remove lid, place cloth tea towel overtop, and place lid back on top. Set aside for 10 minutes. Remove lid and cloth and cool completely.
Heat oven to 350 F (180 C). Line baking sheet with parchment paper. In small bowl, combine maple syrup, chili flakes, turmeric, 1/4 tsp (1 mL) salt, and black pepper. Stir to blend. Add hazelnuts and stir to coat. Spread out on prepared baking sheet and roast in preheated oven for 20 minutes, or until toasted and crunchy. Remove. Cool on baking sheet. Then coarsely chop. Set aside.
In large wok or heavy saucepan, heat 1 Tbsp (15 mL) oil. Add sliced onion and sauteu0301 over medium-high heat until softened. Add a splash of water if onion begins to stick. Add cooked wild and basmati rice and stir-fry over medium-high heat until some basmati grains begin to get crispy. Fold in spinach and cook just until it begins to wilt, about 2 more minutes.
Remove and fold in fresh herbs. Sprinkle with lemon juice, candied chopped hazelnuts, and dried cranberries. Drizzle with a little extra olive oil before serving, if
This recipe is part of the Super Festive Feast collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.