Native Salad: An Intertribal Treat

Our recipe of the week brings together wild rice, wildberry syrup, and white corn for an intertribal treat.

Great on tortilla chips or as a side!

Great on tortilla chips or as a side!

First, mix up the vinaigrette:
2 tablespoons Red Lake Nation Wildberry Syrup
1-2 tablespoons olive oil
2 cloves minced garlic
4 tablespoons rice wine or apple cider vinegar

Then add the vinaigrette to:
2 cups cooked wild rice
1 cup cooked tsyunhehkwa white corn
1 cup cooked kidney beans (canned or fresh)
1 cup diced apples (green apples work best)
3 – 4 stalks diced celery

If this is your first time making wild rice, not that unlike brown or white rice, wild rice requires 4 cups water for every 1 cup of rice.

Enjoy! And don’t forget to post some pictures.

Posted on February 13, 2014, in Recipe of Week. Bookmark the permalink. Leave a comment.

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