Having roots in the lakes region, it always feels special when I find “Canadian” wild rice in stores. Not a true rice but the seed of a native aquatic grass - wild rice is an heirloom variety and one of cultural importance to First Nations across the lakes region of turtle island. Wild rice is high in antioxidants and minerals like magnesium. Cauliflower, parsley and turmeric are supportive of the liver. While lemon, vinegar and garlic help to move liver stagnation and circulate Wei qi (immune support!). A seasonal recipe for the start of spring - the season associated with the liver.

1 1/2 cups wild rice (look for Canadian grown)

4-5 cups water or broth

1 454g bag of cauliflower rice or 1 large head finely chopped

1 red onion

2-3 cloves garlic

4-6 tbsp dried currants

1 bunch of parsley

1 lemon

1 tsp turmeric

Salt & pepper

olive oil & rice wine or apple cider vinegar

Cook rice in water or broth & set aside. Sautee onion & garlic until med-soft, then add cauliflower, turmeric, salt and pepper. Combine with rice in a large bowl. Add currants & chopped parsley. Drizzle with juice of whole lemon, olive oil and vinegar. Serve warm or room temperature.