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Wild Rice and Lentils with Flaked Trout
  • Prep Time: 5 min.
  • Total Time: 25 min.
  • Servings: 6 


  • 2 tbsp. North Prairie Gold canola oil
  • 1/2 cup Spring Creek Gardens finely sliced white onion
  • 1 cup Grandora Gardens finely chopped red bell pepper
  • 1/2 cup halved pecans
  • 2 cups Northern Lights cooked wild rice
  • 1 cup Diefenbaker Seed Processors cooked green lentils
  • 1/2 cup vegetable stock 
  • 1 lemon, juice and zest
  • 3 tbsp. Floating Gardens chopped fresh dill
  • 1/2 cup Cherry and Berry Delights dried sour cherries
  • salt and pepper to taste
  • 1 (6 oz/170 g) fillet of Wild West Steelhead Trout, deboned, skin removed
  • 1/2 tsp Splendour Garden paprika


Heat 1 tbsp oil in a large saute pan, add onions, and cook until golden. Add pepper and pecans. Cook until peppers are tender and pecans lightly toasted, approximately 5 minutes.

Toss in rice, lentils, and stock and cook for 3-5 minutes until stock is absorbed and rice and lentils are hot.

Stir in lemon juice, dill, and sour cherries. Season to taste with salt and pepper. Transfer to a serving bowl and reserve.

In a separate pan, heat remaining 1 Tbsp (15 mL) of oil. Season trout with salt and pepper and sprinkle with paprika on both sides. Add to pan and cook for 2-3 minutes on each side until desired doneness. Remove from pan and allow to cool for 2-3 minutes. With two forks, flake the salmon into small bite-size pieces and toss on top of the prepared rice and lentils. Garnish with dill and serve.

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