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
- 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.
- Add potato and vegetable broth. Bring to a boil; reduce heat and simmer for about 10 minutes until potato is tender.
- Add the corn, salmon, pepper, dill and lemon juice. Return to simmer until heated through.
- 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.
- 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.
