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Title: Little Current Wild Rice Pilaf
Categories: Amerind Rice
Yield: 1 Servings
| 1/2 | c | Native wild rice |
| 1 1/2 | c | Boiling chicken stock |
| Cookware spray | ||
| 1/2 | c | Chopped green onions |
| 2 | Cloves garlic, minced | |
| 1/2 | c | Chopped sweet rice bell |
| Peppers | ||
| 2 | Bay leaves | |
| 1/8 | ts | Cayenne |
| 3 | tb | Chopped fresh parsley |
Little Current is one of the prettiest spots on Manitoulin Island – the largest fresh water island in the world – and has been home to the native Ojibway for thousands of years. Once prepared, this textured native dish is sometimes mixed with equal quantities of cooked brown or white rice. The wild rice is not expensive as a little goes a long way. Check our web site shopping mall The Longhouse for genuine native wild rice available by mail order. The following recipe is from Etienne Poirier, Jr., column in CARP NEWS:
Rinse the rice and cover with the boiling stock. Simmer for 5 minutes. Remove from heat and let stand, covered, for 1 hour.
Spray a heavy saucepan and sauté onions, garlic and chopped pepper for 5 minutes over medium heat, stirring.
Add rice and stock to the onions along with the other ingredients, making sure bay leaves are at the bottom.
Cover and simmer for 45 minutes or until rice is tender. Remove bay leaves, stir and serve.
Yield: 4 servings. Preparation: 20 minutes plus soaking. Cooking: 45 minutes. Freezing: excellent. Per Serving: 160 calories. Excellent source of calcium, potassium and vitamin A. Enjoy.
AboriganalTourism - Native Cuisine
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