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We know beans and so can you!

Check out the Morning Blend segment about wild rice right HERE.

All beans and legumes are protein and fiber rich, and full of healthy nutrients with no saturated fat. This makes them heart-healthy plus, they fill you up. They may be humble, but they are the cornerstone of so many traditional and heirloom recipes for a reason – they are so dang delicious!

Canned and pouched beans are really convenient and tasty, but the most economical and delicious way to enjoy beans is to cook them from scratch. They are easier to make than you think!

Cooking Instructions for Most Dried Beans

1. Rinse beans in colander and pick out any stones or shriveled beans that might be mixed in.

2. Soak beans (except adzuki, lentils, split peas or mung) overnight or for 8 hours. Use 6 cups of cold water per 1 pound of dried beans. Note – you don’t have to refrigerate soaking beans unless it’s really hot in your kitchen.

3. Drain soaked beans. Add fresh water to a large pot, add beans and bring to a boil. Cover the pot but leave lid slightly ajar so the steam can escape. Gently simmer until tender. Note, do not salt beans until the very end of cooking or they will toughen.

Quick Soak Method

Bring beans and water to a boil, boil for two minutes, cover and remove from heat. Allow to stand 1 hour, drain water, and proceed with cooking instructions.

Pressure Cooker Method

Follow manufacturer’s instructions for your cooker. Do not pressure cook small beans. They clog release valves and quickly overcook. Use two cups water per cup of dried beans.

Here are some more great bean recipes:

Chorizo Chili 

White Bean Spread with Toasty Bread 

Black Beans, Sweet Potato & Greens Burritos

Vegetarian Shepherd’s Pie

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We’re Wild for Wild Rice

Check out the Morning Blend segment about wild rice right HERE.

Prized for its appealing nutty flavor and harvested using traditional methods (with a little help from modern machinery like airplanes), North Bay Trading Canadian Lake Wild Rice, is harvested at the height of maturity and harvested on deep, cold Canadian lakes by indigenous, local farmers where it is cured naturally, then roasted to give it the best possible flavor.

This authentic wild rice is available in our stores in bulk department – buy any amount you like – or pick up a pre-packed bag or gift jar (in season)!

Here’s simple way to cook up a batch of wild rice for any recipe!

Cooked Wild Rice (Makes about 2 cups)

Wild rice can be cooked ahead of time for your favorite recipes. You’ll know your rice is thoroughly cooked when the grains split open enough to reveal the creamy white inside. If the grains become too curly, they’ve been overcooked and will be mushy and less flavorful.

  • 1 cup wild rice, rinsed and checked for any debris like small stones
  • 3 cups water
  • Pinch of salt                                                                                                                                                                                                
  1. Add water to a large pot and add salt. Bring to a boil. Add the rice.
  2. Reduce heat to medium-low, cover and simmer until done, about 45 minutes. Check periodically for water content and add more water if necessary to prevent burning.
  3. Remove from heat, drain. Rice is done when it’s tender. If it’s popping open and curling it’s getting over done but is still good to eat. If there’s still water in the pan, it’s okay to drain the rice using a fine sieve.
  4. Store cooked rice in an airtight container in the refrigerator for up to 3 days. Cooked wild rice can also be frozen.

Here are some more great recipes using wild rice:

Wild Rice & Mushroom Croquettes

Wild Rice Soup 

Brown & Wild Rice Pilaf

Wild Rice Dressing

Want more great recipes, stories about local farmers and makers, and more? Then check out our award-winning magazine Graze RIGHT HERE.

 

 

 

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