Wild Rice Stuffing

Rice for Sale i

Rice for Sale — Ron Chilton and his sons Eric (left) and Mike (center) at the White Earth Land Recovery Project rice shed in Northern Minnesota. The Kitchen Sisters hide caption

itoggle caption The Kitchen Sisters
Rice for Sale

Rice for Sale — Ron Chilton and his sons Eric (left) and Mike (center) at the White Earth Land Recovery Project rice shed in Northern Minnesota.

The Kitchen Sisters

The wild rice to use for this stuffing comes from the Ojibwe Tribe at Native Harvest in Northern Minnesota. A highly textured, uneven grain, caramel in color, with a nutty smell, it is wildly different from "paddy," or commercially available rice.

We traveled to the rice lakes of White Earth Reservation for Hidden Kitchens in 2004, to investigate how one tribe supports itself and is changing the diet of its people through community kitchen projects. Each fall, the Ojibwa tribes of northern Minnesota harvest wild rice by hand. It's a long process that brings families in canoes into tall lake grasses. Through its Native Harvest label, they produce and sells an array of traditional foods — wild rice, chokecherry jelly, raspberry preserves, fry bread mix, buffalo sausage, hominy and a selection of beautiful handmade crafts. Healthy foods support a healthy community. Visit Native Harvest online to learn more and help support them by enjoying their traditional foods and crafts.

The wild rice for this stuffing can be bought directly from Native Harvest at www.nativeharvest.com.

Wild Rice Stuffing

Makes 3 cups, or enough to stuff a 10-pound turkey.

 

Ingredients:

1 cup wild rice from Native Harvest

3 cups chicken broth

1 cup diced celery

1/4 cup minced onion

1/2 cup butter or margarine, melted

1/3 pound mushrooms, sliced

1/3 teaspoon salt

1/4 teaspoon sage

1/4 teaspoon thyme

 

Rinse wild rice in three changes of hot tap water.

 

In saucepan over high heat, bring the wild rice, and chicken broth to a boil.

 

Reduce heat and cover. Simmer until wild rice has absorbed the broth, about 20 minutes.

 

Fluff with a fork and let cool.

 

In a large pan over medium heat, melt butter. Sauté celery, onions and mushrooms for 2-3 minutes until tender.

 

Stir in the rice, salt, sage, and thyme. Let cool.

 

Stuff in the cavity of the turkey, chicken or buffalo roll.

 

Excerpted from Hidden Kitchens: Stories, Recipes, and More from NPR's The Kitchen Sisters.

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