Fiss N' Rice Recipe

Rinse the Ojibway wild rice thoroughly under cold water.

In a pot, bring 3 cups of water and 0.5 tsp salt to a boil. Add the wild rice and reduce to a simmer.

Cover and cook for 40–45 minutes, or until the rice is tender and most water is absorbed. Drain excess water if needed.

Stir in 1 tbs of butter and fluff with a fork. Set aside.

Pat the salmon fillets dry and season both sides with salt, pepper, and lemon juice.

Heat 2 tbs olive oil in a skillet over medium-high heat. Once hot, add the salmon skin-side down.

Cook for 4–5 minutes per side, or until the fish is cooked through and flakes easily. Remove from heat and set aside.

Melt 0.5 cup butter in a saucepan over medium heat. Stir frequently until it begins to brown and has a nutty aroma (about 5–7 minutes).

Add minced garlic and cook for 1 minute more.

Remove from heat and stir in lemon juice, parsley, salt, and black pepper. Set aside.

In a pan, heat 1 tbs olive oil over medium heat.

Add carrots, green beans, and zucchini. Season with salt and pepper.

Sauté for 6–8 minutes or until vegetables are tender-crisp.

In a large bowl, mix flour, baking powder, and salt.

Gradually add water and stir until a soft dough forms. Do not overmix.

Heat 2 tbs canola oil in a skillet over medium heat.

Divide dough into 4 portions and flatten each into a disk. Fry each piece for 3–4 minutes per side until golden brown.

Place a portion of wild rice on each plate. Top with a piece of cooked salmon.

Drizzle brown butter sauce over the salmon.

Add a serving of daily vegetables on the side.

Serve with a piece of warm bannock.