First Nations wild rice salad
Native Americans cuisine uses ingredients that have become North American staples: corn, beans, rice… However, the combination of those ingredients with berries and other spices bring up very peculiar flavors. After a bit of research on the web, we have decided to explore more Native Americans recipes and the result so far has been spectacular.
This salad is very easy to make. It mixes wild rice with blueberries, corn, cucumber and spices. It is seasoned with an easy-to-make vinaigrette based on oil, lemon and maple syrup. It is a real delicacy!
- 1 cup wild rice
- 1/2 teaspoon vegetable powder
- Handful fresh parsley
- 1 red chili pepper
- 1 cucumber
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 tablespoon maple syrup
- 1 teaspoon cumin seeds
- 1 scallion
- 1 cup blueberries
- 1 cup corn niblets
- 1/2 teaspoon salt
Cook the wild rice for 30 minutes in abundant water with 1/2 teaspoon vegetable powder. Rinse the cucumber and dice it finely. Thinly slice the scallion and chili pepper. Pick the parsley leaves. Transfer the cucumber, scallion, chili pepper and parsley to a serving bowl. Add the corn niblets and blueberries and mix well.
Prepare the vinaigrette by whisking together olive oil, cumin seeds, lemon (or lime) juice, salt and maple syrup. Add the vinaigrette to the ingredients in the serving bowl. Stir well and set aside in the fridge to cool.
When the rice is cooked, drain and allow to cool for a few minutes. Stir in with the rest of the salad and set aside to cool for 10-15 minutes before serving.
This salad well accompanies patties, cakes, and burgers. Enjoy!