Wild Rice Pasta with Foraged Mushrooms - Chef Joseph Shawana & Hawk

Join us this week at the Indigenous Food Lab as Chef Joseph Shawana and his son, Hawk, share how to make their signature wild rice pasta.
This dish holds special meaning for their family—Hawk helped prepare it alongside his father at École Ducasse in Paris, France, becoming the youngest Indigenous chef to ever cook at the prestigious culinary school.

You can make wild rice flour at home by milling hand-harvested wild rice using a rice miller or a Vitamix. But if you're looking for an easier option, we've got you covered, wild rice flour is now available at our market! Come by, grab a bag, and try this recipe yourself.