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.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.