In recognition of Wild Rice Moon or Manoomin Dabik-Giizis, we wanted to share some traditional, and delicious, wild rice recipes.
Traditional Wild Rice Pancakes:
You will need:
50ml (1/4 cup) wild rice
2ml (1/2 teaspoon) salt
375 l (1-2 cups) boiling water
2 eggs
500ml (2 cups) buttermilk
500ml (2cups) flour
30ml (2 tablespoons) sugar
10ml (2 teaspoons) baking powder
5ml (1 teaspoon) baking soda
5ml (1 teaspoon) salt
30ml (2 tablespoons) butter, melted
Directions:
Follow the “quick soak method” to prepare 50ml (1/4 cup) wild rice for cooking. Cook wild rice (covered) in boiling salted water until tender – 30 minutes. Drain if necessary. Beat eggs until light and fluffy; stir in buttermilk.
Stir together flour, sugar, baking powder, baking soda, and salt. Gradually add the flour to the liquid, beating after each addition to make a smooth and rather thin batter.
Stir in melted butter and cooked wild rice. Drop by 50ml (1/4) cup onto a hot buttered griddle, turning once. Serve hot with sausages and blueberry sauce.
Makes 1125ml (4-12 cups) batter or 16 to 18 pancakes.
Blueberry Sauce
You will need:
500ml (2 cups) fresh or frozen blueberries
175ml (3/4 cup) water
1ml (1/4 teaspoon) salt
175ml (3/4 cup) granulated sugar
30ml (2 tablespoons) cornstarch
50ml (1/4) cup water
15ml (tablespoon) lemon juice
Combine blueberries, water, and salt. Mix sugar and cornstarch. Dissolve in 50ml (1/4 cup) water. Stir into blueberries.
Heat, stirring occasionally until thick and clear. stir in lemon juice. Serve hot or cold with pancakes.
Makes 750ml (2 1/2 cups).
Enjoy on a Saturday morning while watching a Heritage Mississauga Saturday matinee!
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