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!
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.
It’s been a bit of a cold summer in many parts of the Great Lakes Region, but here’s a couple summer recipes great for beating and/or enjoying the heat.
Wild Rice and Hominy Corn Salad
- 2 cups cooked and rinsed wild rice
- 1 cup cooked and cooled hominy corn
- chopped green beans or pea pods (any crisp vegetable like celery or even cooked kidney or black beans can also be used or added)
- Fresh vinaigrette dressing (see easy recipe below for best results or use a store-bought variety)
- Fresh or frozen blueberries, strawberries, grapes, and/or raspberries
- Salt and pepper to taste
- (Optional) Spinnich, lettuce, or other fresh greens
This recipe is really easy & so tasty, not to mention quite healthy, especially if you use olive oil for the dressing. All you have to do is mix the ingredients, except for the fresh greens that may be placed as a bed under the salad and serve.
Fresh Vinaigrette Dressing
- 2-3 minced garlic cloves
- 1-2 tablespoons of your favorite fresh minced herbs
- 1-2 tablespoons of any variety of Red Lake wild berry syrup
- 2 tablespoons rice wine, apple cider, or balsamic vinegar – white vinegar is too strong for this dressing.
- Salt and pepper to taste
Like the wild rice and hominy corn salad, this is a really easy recipe. The hardest thing is mincing the garlic and herbs. Try to get the garlic as small as possible. It can help to lightly smash it into the olive oil before mixing in the rest of the ingredients. This recipe can also be used with any type of fresh salad.
Blueberry and Peach Salsa
Blueberries have and continue to be a major food source for Great Lakes Region Indian communities in the summer; peaches don’t have the history or tradition but grow especially well in the Tribal regions on the eastern side of Lake Michigan. This recipe is a perfect way to enjoy the bounties of mid to late-summer.
- 1 cup blueberries
- 1 cup diced peaches
- 1-2 cups diced tomatoes
- 2 minced green onions
- 1 lime
- Salt and peper to taste
- 1-2 cloves minced garlic (optional)
- 1 tablespoon minced cilantro (optional)
Another simple recipe. Simply mix the ingredients and serve with your favorite tortilla chips.
Wild Rice Hamburgers
Want to lighten up those burgers while helping to keep them moist and delicious? If so, definitely give this recipe a shot. Some restaurants use a very similar version to help meat like ground duck stick together while cooking. The wild rice’s flavor and texture adds a subtle yet unique character.
- 1 pound ground beef
- 2 cups cooked wild rice
- 2 cloves minced garlic (optional)
- 1 tablespoon fresh chopped or dried thyme, oregano, and/or rosemary (optional)
- Salt and pepper to taste (optional)
Thoroughly mix the wild rice, ground beef, and optional ingredients, if desired, in a large bowl until the texture is consistent. Form into patties and grill or cook and then serve like a standard hamburger.
The 2013 maple syrup season was record-breaking in Wisconsin. Minnesota’s season didn’t see quite as much volume in production due to colder weather, but the quality of the harvest was particularly superb for many syrup producers. This inaugural version of the recipe of the week is a great way to enjoy that maple syrup (it also works nicely with wild berry syrups), as well as hand-harvested wild rice and New Mexico blue corn.
Blue Corn and Wild Rice Pancakes with Maple Syrup
- 1 cup Santa Ana Blue Corn Pancake mix
- 1/3 cup cooked wild rice
- 1/4 cup water
- 1 egg (optional)
- Butter or oil
- Jar of Spirit Lake Native Products, Red Lake, or your favorite maple syrup
One of the great things about the Santa Ana Blue Corn Pancake Mix (and this recipe) is its simplicity. All you have to do is begin by thoroughly mixing the pancake mix, wild rice, water, and egg together – a whisk or fork and glass or ceramic bowl work well. Then heat a cast iron or your favorite frying pan and add enough butter or oil to coat the bottom from keeping the pancake batter from sticking, add a small amount of the batter and let it spread into pancake form, cook until bubble appear, flip the pancake and briefly cook on other side, remove from pan, top with syrup and eat.
Blue Corn and Wild Rice Pancakes with Maple Syrup from Spirit Lake Native Products