While traditionally, our coastal Aboriginal population thrived off salmon, seaweed and molluscs, in the interior wild rice and corn were staples in traditional diets. This recipe for Two-Ingredient Cornmeal Patties with Wild Rice Recipe aims to marry these two traditional foods together in a simple side dish or appetizer.
“Wild rice is actually not a rice, but an aquatic plant. It is a good source of protein, providing more protein than quinoa and as well as more B-vitamins, zinc and manganese.”
This aquatic grass seed is actually not a rice at all but instead grows in the soils at the bottom of our own pristine lakes. It grows and reseeds itself naturally and does not require any fertilizers or pesticides. Traditional harvesting consisted of two women in a canoe in the shallow waters, one paddling and the other bending the grass over the canoe with a stick and lightly flaring the stalks to shakes the seeds into the boat. Harvesting generally takes place in August to September.
Traditionally the seeds would be dried in the sun or over a slow fire to crack open the hulls. Then, a ceremonial dance would be performed on the seeds to thrash them before being tossed into birch baskets in the breeze to separate seed from chaff. Toasted wild rice can be seen on restaurant menus, but common usage of wild rice consists of boiling and using as a replacement for traditional rice.
Wild rice is higher in protein than other rice, as well as fibre. It is also high in minerals potassium, phosphorus, zinc and manganese, as well as B-vitamins, and the amino acid lysine. In traditional folk medicine, it was used as a diuretic, as a treatment for burns, heart ailments and digestive complaints. For more information on traditional Aboriginal Healing see my post here.
This simple wild rice recipe combines these two traditional ingredients to make a tasty side which can go alongside some BBQ salmon and sautéed nettles at your next gathering.
Cornmeal Patties with Wild Rice Recipe
Ingredients
- 1 cup wild rice
- 4 cups water
- 1 tsp salt
- 1/4 cup cornmeal organic
- 2 tbsp olive oil
- 1 free-range egg optional
Instructions
- Rinse the wild rice, drain. Place in a saucepan with salt, bring to a boil. Turn down heat and let simmer for 50 minutes. The rice should be tender but not mushy.
- Next slowly add the cornmeal to the hot rice, stirring with a wooden spoon. Keep stirring for about 3 minutes. Remove from heat and let cool slightly.
- Heat up a frying pan to medium-high heat. Add 1 tablespoon of oil. You can semi-form a patty in your hand, though it will feel like it will fall apart. Don't worry, once it starts cooking it will bind together. Make the patties about 2 inches in diameter. You have the option of adding an egg here if you don't feel like the patties will stick together. Simply whisk an egg in a bowl, then add it to the rice and cornmeal mixture before frying.
- Make four patties in the first batch. Let cook for about 5 minutes on the first side, then flip over and let cook for another 5 minutes or until nicely browned. Remove from the frying pan and let cool on some paper towel. Repeat with remaining oil and mixture. Serve with a mustard, or a mixture of mustard, chili and plain yogurt.
Notes
Make it Vegan: Omit the egg.
Complete the Meal: Serve it with fresh salmon and sauteed nettles.
Serve it as an Appetizer: Make a dipping sauce from plain yogurt, fresh dill or chili flakes, and lemon.
Nutrition
This article was written for Aboriginal Healthy Living Activities run by ISPARC and SportMedBC.
Rachel Dickens, The Conscious Dietitian, is a Registered Dietitian and Certified Diabetes Educator. She graduated with her Masters in Nutrition and Dietetics in 2010 from Griffith University. She strives to provide evidence-based nutrition information with a focus on plant-based nutrition, and share some of her favourite seasonal recipes and sustainable eating tips.
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