A two in one celebration! June 21st is National Aboriginal Day and Summer Solstice, the longest day of the year. We chose this day to celebrate First Nations, Métis and Inuit people because of the cultural significance of the summer solstice in aboriginal cultures. So let’s celebrate their beautiful culture!
“Cornmeal, or polenta, is a gluten free grain that is high in fibre and protein. It is also an important source of the minerals iron and zinc.”
Traditional Aboroginal foods range from game meats, to fresh seafood, to edible roots. Wild rice and corn were both staples in some of our first peoples diets. This simple recipe combines these two traditional ingredients to make some tasty treats to go alongside some BBQ salmon at your next potlatch.
Recipe for Wild Rice and Cornmeal Patties
Recipe by: Unknown
Prep Time: 30 minutes
Time To Finish: 50 minutes
Makes: 12 patties
Ingredients for Wild Rice and Cornmeal Patties
1 cup wild rice
4 cups water
1 tsp sea salt
1/4 cup cornmeal (organic if possible)
1 tbsp. extra virgin olive oil
1 tbsp. organic butter*
*omit for vegan variation, use additional oil instead.
Method for Wild Rice and Cornmeal Patties
Rinse the wild rice, drain. Place the wild rice, water and sea salt in a saucepan, bring to a boil. Turn down heat and let simmer for 30 minutes. The rice should be tender but not mushy.
Add the polenta slowly to the rice, stirring with a wooden spoon. Keep stirring for about 3 minutes. Remove from heat.
Heat up a frying pan. Add 1/2 tbsp. of butter and 1/2 tbsp. oil. When it is heated add the rice mixture in patty form, about 2 inches in diameter. Make six patties for the first batch. Let cook for about 4 minutes, flip over and let cook for another 2 minutes or until nicely browned. Remove from the frying pan and let cool on some paper towel. Repeat with remaining mixture.
Nutritional Information for Wild Rice and Cornmeal Patties
var _gaq = _gaq || ; _gaq.push(['_setAccount', 'UA-35250121-1']); _gaq.push(['_trackPageview']);