One non timber forest product is wild rice and is the first recipe for our cook book. It is from Helen Norman, it is a favourite with her family – and a must at Christmas and Thanksgiving.
1 cup wild rice
3 cups beef broth
¼ cup butter
In a large pot bring rice and broth to a boil then simmer with lid on tight for 45 minutes.
Drain off fluid, add ¼ cup butter, stir into rice. Set aside.
2 cups MB Wild mushrooms
2 large onions
¼ cup butter
½ cup almonds
Chop mushrooms into large pieces and fry in butter until golden brown. Remove mushrooms but leave as much butter as possible in the pan.
Chop onions into large pieces and place in the pan, add ¼ cup butter and fry until golden brown.
Combine mushrooms, onions, and all the butter from the fry pan into the pot of rice and broth. Toss lightly with two forks and replace lid. Keep warm.
Place almonds into the fry pan used for the mushrooms and onions and cook until golden brown. Sprinkle almonds into rice mixture and serve immediately.
Highbush cranberry (Viburnum trilobum) is shrub native to much of Canada.
The berries are high in vitamin C and were eaten fresh or made into pemmican. The bright red fruit was also used for ink and a dye for clothing.
Winter Berries of Highbush CranberrySettlers used the berries mainly for jelly and juice, each berry has a large, heart shaped seed in the centre, making it more suited for use as a processed fruit rather than fresh.
Highbush Cranberry Sauce
1000 mL (4 cups) highbush cranberries
50 mL (1/4 cup) water
15 mL (1 tbsp) gelatin
250 mL (1 cup) sugar
Wash and stem the berries and place in a saucepan with the water. Simmer, covered for 10 minutes or until all the berries have burst open. Strain out the juice and return juice to the saucepan. While the juice is hot, add sugar and gelatin and stir until dissolved. Cool and serve as a sauce with meat and wild game.
3 tbsp butter
3 slices bacon, chopped
½ cup celery, chopped
1 large yellow onion, chopped
¼ cup all purpose flour
3 cups cold milk
2 cups cubed red potatoes (Approx 2 potatoes)
2 (8 ounce) walleye fillets, cut in chunks
½ cup whipping cream
Salt and pepper to taste
2 tbsp chopped fresh parsley
1. Heat the butter in a large stock pot over medium-high heat. Add the bacon, and quickly sauté until the bacon begins to crisp.
2. Add the celery and onions, sauté until softened, stir in flour to form a roux.
3. Slowly whisk in the cold milk.
4. Add the fish and potatoes and stir gently. Reduce heat and simmer for 40 minutes, or until potatoes are cooked through.
5. Mix in the whipping cream and season to taste with salt and pepper. Garnish with parsley and serve
Yield: 6 servings