Recipe by: Dietitians of Canada
In Ojibway, wild rice is called manomin. When making a manomin casserole, you can add any nuts and dried fruit that you want, or add frozen peas or edamame for a twist. We added ground turkey and threw it into a casserole dish to make it a meal for your family.
- 3 cups water or low-sodium broth
- 1 cup wild rice (manomin), rinsed
- ¼ cup dried cranberries
- ¼ cup any nut or seed you like
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, peeled and chopped
- 1 pound ground turkey
- 1 cup crushed or chopped tomatoes
- ½ teaspoon dried rosemary or sage
- ½ cup plain Greek yogurt
- ½ cup shredded Cheddar cheese
- Large stock pot
- Large frying pan
- Large, deep casserole dish
- Preheat the oven to 375ÅãF.
- Bring the water or broth to a boil in a large pot over moderately high heat.
- Add the rice, stir, reduce the heat to low, cover and simmer for about 40 minutes.
- Uncover, cook for 5 minutes more.
- Drain off any excess liquid.
- Add the cranberries, hazelnuts and salt and pepper to taste.
- Warm the olive oil in a large frying pan over medium heat.
- Add the onion and cook, stirring, until softened and golden brown, about 3 minutes.
- Add the turkey, tomatoes and rosemary and cook, stirring, until browned, about 10 minutes.
- Transfer the turkey to a large deep casserole dish.
- Spreading evenly, top with the sour cream, then cooked rice, then cheese and transfer to the oven and bake for 20 minutes, or until the cheese is melted and golden brown. Enjoy.