Hand Harvested American Indian Wild Rice Sauté
© By Lois Ellen Frank, Ph.D.
1 Tablespoon olive oil
1 small onion, diced
6 shitake mushrooms, thinly sliced
6 crimini mushrooms, thinly sliced
½ cup corn kernels, fresh or frozen
2 cups cooked wild rice (see note)
½ teaspoon kosher or sea salt
¼ teaspoon freshly ground black pepper
fresh chives for garnish
In a cast iron pan over medium to high heat, heat the olive oil until hot but not smoking. Add the mushrooms and sauté, stirring to prevent burning for 4 minutes. Add the diced onion and sauté for 2 more minutes stirring constantly to prevent burning. Add the corn kernels and stir for another minute. Add the cooked rice, salt and pepper. Stir for 2 more minutes or until completely hot stirring constantly. Remove from heat, garnish with fresh chives, and serve immediately.
Note: Manoomin, or wild rice, is a Native American grain that is part of the Ojibwe communities in Northern Minnesota, Wisconsin, Michigan and Canada. This heirloom rice is hand-harvested as it has been for generations and grows naturally in the lakes of these areas. Commercially sold black wild rice is actually a patty-grown commercial rice that is cultivated as true wild rice. True wild rice can only be harvested by hand and canoes using traditional methods and following the traditions of ancestors. Hand-harvested wild rice is the true indigenous wild rice of the Native tribes of the lake region of the United States and Canada.
It can be purchased from Native Harvest, 607 Main Avenue, Callaway, MN 56521 Phone: 218-375-4602 Web: www.nativeharvest.com
Original recipe Used with Permission. © By Lois Ellen Frank”