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Wild Rice with Salmon Stew

Notes

Recipe Notes

  • Serve stew over other cooked whole grains such as brown rice or quinoa.
  • Try other fresh or dried herbs, such as basil, oregano, sage or rosemary.

Thanks to the Food Hero Indiginous Peoples work group for this recipe.

Ingredients

1 Tablespoon vegetable oil

1 cup diced onion

2 cloves garlic, chopped or 1/2 teaspoon garlic powder

3⁄4 cup chopped carrots

2 stalks celery, chopped

2 cups bite-sized cubed sweet potato or white potato

4 to 5 cups low-sodium vegetable broth

3⁄4 cup corn, fresh, frozen or canned (drained and rinsed)

1 16-ounce can pink salmon, drained (and skin removed, if desired)

1⁄2 teaspoon pepper

3⁄4 teaspoon dried dill

1 teaspoon lemon juice

2 to 3 cups cooked wild rice or wild rice mix, heated

chopped parsley (optional)

lemon slices (optional)

Instructions

  1. In a saucepan over medium-high heat, sauté onion in oil for 2 to 3 minutes. Add garlic, carrots and celery and continue to sauté until they are soft.
  2. Add potato and vegetable broth. Bring to a boil; reduce heat and simmer for about 10 minutes until potato is tender.
  3. Add the corn, salmon, pepper, dill and lemon juice. Return to simmer until heated through.
  4. Place ¼ to 1/3 cup cooked wild rice in the bottom of a bowl and ladle stew over the top. Top with chopped parsley and lemon slice, if desired.
  5. Refrigerate leftovers within 2 hours.d

Notes

  • Serve stew over other cooked whole grains such as brown rice or quinoa.
  • Try other fresh or dried herbs, such as basil, oregano, sage or rosemary.

Thanks to the Food Hero Indiginous Peoples work group for this recipe.

Photo of Recipe Image for Wild Rice and Salmon Stew
Prep time: 5 minutes
Cook time: 0 minutes
Makes: 8 Servings
Nutrition Facts: View Label