Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wild Rice | 1 cup cooked (164g) | 166 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Grape | 1/2 cup (76g) | 62 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
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.