Traditional Indigenous Recipes

Wild Rice and Cranberries

Almost anything can be added to wild rice, but basic rice with only a bit of spices sprinkled on top makes a perfect side dish and this works well as stuffing for bell peppers, poblano chiles or pumpkins. Try to avoid using butter if possible.

Learn more about wild rice at the Native Harvest site: http://nativeharvest.com/native_harvest

Ingredients:

1 cup uncooked wild rice
3 cups water (or turkey stock for more flavor)

Optional:

Raisins to taste
Cranberries
Pepper to taste
Crushed garlic to taste
½ cup chopped white onions
½ cup mushrooms
½ cup cooked and shredded turkey breast or other lean meat
Olive oil (to lightly drizzle over top of finished rice)
If use you the Native Harvest rice, just follow the instructions on the box.

For other rice:

Boil the water in large saucepan or a pot.
While it is boiling, clean the rice (rinse and pick out impurities)
Add rice to boiling water, bring back to boil.
Cover and simmer for about an hour (or until the rice kernals split/puff)
Fluff the rice, add cranberries then cook at simmer level for another five minutes (but don’t overcook)

In separate skillet, sauté the onions, mushrooms and other optional ingredients

Mix all the ingredients together in large bowl and serve.