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Wild Rice with Salmon Stew

Recipe Notes

  • Serve stew over other cooked whole grains such as brown rice or quinoa.
  • Try other fresh or dried herbs, such as basil, oregano, sage or rosemary.

Ingredients

1 Tablespoon
vegetable oil
1 cup
diced onion
2 cloves
garlic, chopped or 1/2 teaspoon garlic powder
3⁄4 cup
chopped carrots
2
stalks celery, chopped
2 cups
bite-sized cubed sweet potato or white potato
4
to 5 cups low-sodium vegetable broth
3⁄4 cup
corn, fresh, frozen or canned (drained and rinsed)
1
16-ounce can pink salmon, drained (and skin removed, if desired)
1⁄2 teaspoon
pepper
3⁄4 teaspoon
dried dill
1 teaspoon
lemon juice
2
to 3 cups cooked wild rice or wild rice mix, heated
chopped parsley (optional)
lemon slices (optional)

Directions

  1. In a saucepan over medium-high heat, sauté onion in oil for 2 to 3 minutes. Add garlic, carrots and celery and continue to sauté until they are soft.
  2. Add potato and vegetable broth. Bring to a boil; reduce heat and simmer for about 10 minutes until potato is tender.
  3. Add the corn, salmon, pepper, dill and lemon juice. Return to simmer until heated through.
  4. Place ¼ to 1/3 cup cooked wild rice in the bottom of a bowl and ladle stew over the top. Top with chopped parsley and lemon slice, if desired.
  5. Refrigerate leftovers within 2 hours.

Notes

  • Serve stew over other cooked whole grains such as brown rice or quinoa.
  • Try other fresh or dried herbs, such as basil, oregano, sage or rosemary.
Wild Rice with Salmon Stew
Prep time: 15 to 20 minutes
Cooking time: 25 minutes
Makes: 8 servings
Nutrition Facts: View Label
Last updated: 07/07/20

2 Comments for "Wild Rice with Salmon Stew"

I made this for my family and it was gobbled up!  Love the flavors and hearty whole grain ingredients.  I didn't have fresh potatoes available, so instead I used dehydrated diced potatoes (not flakes).  I boiled the potatoes separately, omitted step 2, then added the cooked drained potatoes and broth in step 3.   I might try it again adding water and dehydrated potatoes in the right proportion to step 2 although I'm not completely sure how to adjust the liquid so it's not watery.

I prepared this soup for a group of students at the Native American Longhouse Eena Hawes at OSU earlier this year. All responses landed in the Like! cup and many requested the recipe. They were amazed that canned salmon was used and some thought they would enjoy adding chopped kale or spinach and using yellow or white potatoes rather than the sweet potatoes that I made it with. This was definitely a winner!