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Wild Rice With Pumpkin Seeds and Blackburn

Wild Rice With Pumpkin Seeds and Blackburn

6 portions


  • 125 ml (1/2 cup) green pumpkin seeds
  • 250 ml (1 cup) wild rice
  • 250 ml (1 cup) white rice
  • 625 ml (2 1/2 cups) chicken stock
  • 30 ml (2 tbsp.) butter
  • 1 onion, finely chopped
  • 250 ml (1 cup) Blackburn, grated
  • 60 ml (1/4 cup) chives, finely chopped
  • Salt and ground pepper


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  • In a small frying pan, toast the pumpkin seeds over medium heat for approximately 8 minutes or until you can smell them.
  • Meanwhile, cook the wild rice covered with salted boiling water in a large saucepan for approximately 1 hour or until the rice is tender and the grains begin to open. Drain with a colander and set aside.
  • In another saucepan, cook the white rice in the chicken stock until the liquid evaporates. Set aside.
  • Melt the butter in a frying pan over medium heat.
  • Add the onion and cook for 5 minutes, stirring often.
  • Add the wild rice and reheat.
  • Add the Blackburn and the grilled pumpkin seeds and mix.


  • Toast the pumpkin seeds ahead of time and store them in an airtight container.

You can use this cheese for this recipe


Fruity and light

These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.

See wines