Wild Rice Fish Bowl

Ingredients

Method

1. Combine wild rice, water and salt in a pot. Place on stove-top.
   
   

2. Heat until boiling, cover, and cook for around 55 minutes until rice has split and is tender.
   
   

3. Drain any liquid. Set aside to cool. When cool, refrigerate until using. Best used within 3 days.
   
   

4. Wash, peel if necessary, and cut your chosen vegetables as you wish. Consider using whatever is on hand and in season! Other ideas include green onions, bell peppers, shredded cabbage, beets, zucchini, or peas. Keep it colorful for lots of interest. Set the cut vegetables aside.
   
   

5. If using ready-to-eat smoked trout and head is still attached, remove and set aside. (You may choose to consume the meat from the head as well or if not, discard.) Peel back the flesh to expose the meat, and cut off chunks. Watch for small bones! Set aside.
   

   
   
6. When ready to assemble, place cooked wild rice in a bowl then top with cut vegetables. Arrange the smoked trout or salmon (lox) on top. Drizzle sauce all over.
   
   
7. Sauce: Combine the soy alternative, rice vinegar, sesame oil and mayo together in a jar. Shake well or consider blending for a smooth finish. Make ahead and store in the refrigerator, ready for use. Best consumed within a week.
   
   
8. It’s okay to use your hands as well as your fork to enjoy every morsel. Happy eating!

	Untamed Feast is made in Edmonton. From forest to ocean to prairie, their team of dedicated wild food experts traverse the cleanest waters and purest soils to bring nature’s most natural foods to your table. Reviving the traditions of wild mushrooms, wild rice, and wild greens is our duty and our pleasure.
If you love lox more than trout, it's an easy substitution. Or mackerel maybe, one of the best fish you can eat for its nutritious oils. We like locally produced Sgambaro's for lox and smoked Salmon. They do a lovely arctic char too.

Recipe courtesy of Loretta Friedrich, C.H.N.C, N.N.C.P