This delicious recipe combines the techniques of Chinese fried rice with ingredients that are indigenous to Canada. Wild ginger, wild garlic, and ramps can be found at farmers’ markets when in season.
1 cup (250ml) uncooked wild rice
15 mL (1 tbsp) sunflower oil
5 mL (1 tsp) wild ginger, finely diced
5 mL (1 tsp) wild garlic, finely diced
60 mL (¼ cup) ramps, white and light green part only, finely diced
250 mL (1 cup) canned sweet corn kernels
85 mL (⅓ cup) dried cranberries
15 mL (1 tbsp) soy sauce
Salt and pepper to taste
In a medium-sized pot, bring 1 L (4 cups) of water to a boil. Once boiling, add dry wild rice and simmer for about 40 minutes, or until the rice just starts to open and is chewy. Remove from heat, strain in a fine-mesh sieve, and run under cold water to stop the cooking process.
Heat a large skillet over medium-high heat. Add oil, ginger, garlic, and ramp and sauté for 2 minutes. Add corn and dried cranberries and sauté for another minute.
Mix in cooked wild rice. Add soy sauce and toss. Scrape the bottom of the pan to mix up all the tasty bits.
Remove from heat and season with salt and pepper to taste.