8 full servings
3 Qt./2.8 L Sauce Pan with Cover
3 Qt./2.8 L Perforated Basket
4 Qt./3.8 L Roaster with Cover
Cookie Sheet (12 ½ x 15 ½)
Certified Chef and Culinary Nutritionist, Marni uses passion and experience to educate individuals on how to adopt a realistic, plant-based diet that is both simple and delicious.
The colour of wild rice ranges from a dark black to a lighter colour. The darker and richer the grass is, the smokier and more fermented it is going to taste. However, most of the time wild rice will give a nutty and woodsy flavour which makes it great for warming pilafs and grain based salads. Wild rice, like any rice dish can be made with anything added to it. You can make it sweet, savoury, put it into soup, pancakes or combine it with other grains.
You can learn more about Marni by visiting her Facebook and Twitter page, or www.marniwasserman.com.
1 - 2
yams, cut into cubes and roasted
extra virgin olive oil, divided (optional)
sea salt and ground pepper
wild rice, rinsed and dry toasted
bunch of kale, chopped into pieces and lightly steamed (optional)
chopped dried cherries or cranberries
chopped toasted cashews or hazelnuts
fresh chives or green onions
- Preheat oven to 350°F/180°C. Place cubed yams on baking sheet and drizzle with 1 tablespoon (15 mL) olive oil, if using. Place in the oven and bake for 45 minutes.
- Rinse rice and dry toast in 4 Qt. Roaster over medium heat for 1 - 2 minutes. Add water and cover. When Vapo-Valve™ clicks, reduce heat to low and simmer for 30 minutes or until the water is absorbed.
- Meanwhile, lightly steam chopped kale in steamer insert. Set aside.
- Fluff rice and stir in cherries, cashews, and roasted yams. Let stand, covered, for 5 minutes.
- Stir in kale and remaining olive oil, if using. Place in a serving bowl and garnish with chives.
- Serve hot or at room temperature.
Without olive oil