Traditional Indigenous Recipes

Wild Rice and Cranberries

Wild rice, cranberries, green chilies, peppers, pine nuts, pepper, pumpkin seeds

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 (fresh are best but dried will work well, too)
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.

Brown rice:

Use 2 cups of water to one cup of rice
Cover and bring to boil.
Reduce heat and simmer for 45 minutes.

White Rice:

1 3/4 c water to 1 c rice
Bring to boil. Cover and simmer for 25 minutes.

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.