Thursday, November 25, 2010

Wild Rice

From the Passamaquoddy tribe in Maine...

The original recipe calls for cattails, but offered a substitution suggestion of water chestnuts. Worked perfectly.
Cook the wild rice in broth till the grains begin to split. Sauté onions and red peppers until softened. Stir in the cooked wild rice, cooked white beans, and sliced water chestnuts. Season with sea salt, a splash of lemon, and whatever fresh herbs you have on hand. I used parsley.

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