The below recipe was discovered on the Granville Market site, so consider it Canadian-influenced. A tasty treat. Give it a try.
INGREDIENTS – WILD RICE CASSEROLE
• 3 tbsp butter
• 1 cup finely chopped onions
• 1 cup finely chopped celery
• 1 cup washed wild rice
• 3 cups fish or vegetable stock
• 1 tsp Lemon zest
• 1 tsp Salt
• ¼ tsp Pepper
• ¼ cup finely chopped parsley
• ½ cup fresh or frozen peas
INGREDIENTS – BRAISED FENNEL BULB
• 1 lb. Fresh fennel bulb (l large or 2 medium) cut in quarters lengthwise
• 1 tbsp melted butter
• 2 tbsp chopped fennel fronds
• 1 tsp salt
INGREDIENTS – BARBECUED SPOT PRAWNS
• 24 spot prawns (about 1 ¼ Ibs.), peeled, de-veined, tail on
• 8 wooden skewers, soaked in cold water for 2 – 3 hours
• ¼ cup olive oil
• 2 cloves fresh garlic, crushed
• 2 tbsp finely chopped fresh herbs (e.g. basil, thyme, tarragon)
• 4 lemon wedges, for garnish
METHOD – WILD RICE CASSEROLE
• Preheat oven to 3750
• Melt butter in a frying pan on medium heat
• Add onion and celery and saute until tender, about 5 minutes
• Add rice, stir in stock, lemon zest, salt & pepper
• Increase heat to medium-high
• Bring to a boil, then remove from the heat
• Transfer ingredients to an oven-proof casserole dish with a lid
• Bake covered for 35 minutes
METHOD – BRAISED FENNEL BULB
• Preheat oven to 3750 F
• Place fennel quarters into a medium bowl and pour butter over them
• Sprinkle with fennel fronds and season with salt
• Toss lightly to coat well
• Transfer seasoned fennel to shallow roasting pan
• Roast for 45 minutes, turning fennel occasionally, until caramelized and tender
• Remove from oven, set aside and keep warm
METHOD – BARBECUED SPOT PRAWNS
• Preheat barbecue to medium-high heat
• Place 6 prawns side by side on a plate
• Thread a single skewer through one end of each of these prawns to create one skewer with 6 prawns
• Thread a second skewer through the other end of the same 6 prawns
• Repeat with the remaining prawns and skewers
• Place the skewers on a baking sheet and brush both sides of the prawns with olive oil
• Rub the prawns with garlic and season with herbs plus a light shake of salt
• Grill the prawns 2 to 3 minutes per side, or until lightly charred and the colour changes
TO SERVE
• Mound 1 lh cups of wild rice on each warmed plate
• Top with a prawn skewer and arrange the braised fennel around the edges
• Garnish with a lemon wedge
Serves four people.
BY JOHN BISHOP I Bishops • Recipe from: Fresh – Seasonal recipes made with local foods Publ: Douglas & Mcintyre
Renee Blodgett is the founder of We Blog the World. The site combines the magic of an online culture and travel magazine with a global blog network and has contributors from every continent in the world. Having lived in 10 countries and explored nearly 80, she is an avid traveler, and a lover, observer and participant in cultural diversity.
She is also the CEO and founder of Magic Sauce Media, a new media services consultancy focused on viral marketing, social media, branding, events and PR. For over 20 years, she has helped companies from 12 countries get traction in the market. Known for her global and organic approach to product and corporate launches, Renee practices what she pitches and as an active user of social media, she helps clients navigate digital waters from around the world. Renee has been blogging for over 16 years and regularly writes on her personal blog Down the Avenue, Huffington Post, BlogHer, We Blog the World and other sites. She was ranked #12 Social Media Influencer by Forbes Magazine and is listed as a new media influencer and game changer on various sites and books on the new media revolution. In 2013, she was listed as the 6th most influential woman in social media by Forbes Magazine on a Top 20 List.
Her passion for art, storytelling and photography led to the launch of Magic Sauce Photography, which is a visual extension of her writing, the result of which has led to producing six photo books: Galapagos Islands, London, South Africa, Rome, Urbanization and Ecuador.
Renee is also the co-founder of Traveling Geeks, an initiative that brings entrepreneurs, thought leaders, bloggers, creators, curators and influencers to other countries to share and learn from peers, governments, corporations, and the general public in order to educate, share, evaluate, and promote innovative technologies.
