Manitoba wild rice is a traditional and emblematic ingredient from the central region of Canada, especially in the province of Manitoba. Despite its name, this "rice" does not belong to the common rice family; it is instead a seed from a native North American aquatic plant. Its harvesting has been practiced by Indigenous peoples for centuries, who considered it an essential food due to its nutritional value and distinctive flavor. In various Latin American countries, although it is not cultivated or common in their cuisine, it may be known as wild rice or black rice, due to its elongated appearance and dark color. This recipe represents a fusion between Indigenous traditions and European culinary influence, reflecting the cultural richness of Manitoba and its natural environment.
Wild rice from Manitoba
How to Prepare Manitoba Wild Rice
Rinse the rice in a colander under cold running water.
In a large saucepan, bring the water and salt to a boil.
Add the rice.
Reduce the heat to medium-low and simmer, covered, for 30 minutes.
Drain.
Meanwhile, in a skillet over medium-high heat, fry the bacon for 3 to 5 minutes or until crispy.
Transfer the bacon to a paper towel.
Dry it and chop it.
Drain all but one tablespoon of the bacon fat from the skillet.
Add the onions and cook, stirring, for 3 to 5 minutes or until tender.
Add the green pepper, celery, and mushrooms.
Cook, stirring, for 3 minutes.
Transfer the vegetable mixture to an 8-cup baking dish.
Incorporate the butter, beef broth, half of the bacon, and the rice.
Top with the remaining bacon.
Bake covered for 15 to 20 minutes in a 350°F oven until the rice is tender.
Season to taste with salt and pepper.
Ingredients (11)
- Wild Rice
- Water
- Salt
- Bacon
- Onions
- Sweet Green Pepper
- Celery
- Mushrooms
- Butter
- Beef Broth
- Salt And Pepper
Instructions (31 steps)
- 1 Rinse the rice in a colander under cold running water
- 2 In a large saucepan
- 3 bring the water and salt to a boil
- 4 Add the rice
- 5 Reduce the heat to medium-low and simmer
- 6 covered
- 7 for 30 minutes
- 8 Drain
- 9 Meanwhile
- 10 in a skillet over medium-high heat
- 11 fry the bacon for 3 to 5 minutes or until crisp
- 12 Transfer the bacon to a paper towel
- 13 Dry it and chop it
- 14 Drain all but one tablespoon of the bacon fat from the skillet
- 15 Add the onions and cook
- 16 stirring
- 17 for 3 to 5 minutes or until tender
- 18 Add the green pepper
- 19 celery
- 20 and mushrooms
- 21 Cook
- 22 stirring
- 23 for 3 minutes
- 24 Transfer the vegetable mixture to an 8-cup baking dish
- 25 Incorporate the butter
- 26 beef broth
- 27 half of the bacon
- 28 and the rice
- 29 Top with the remaining bacon
- 30 Bake covered for 15 to 20 minutes in a 350°F oven until the rice is tender
- 31 Season to taste with salt and pepper