Traditional Mahnomen

Wild rice is one of the few rices I will eat. I do not particularly like the texture or lack of flavor from regular white or brown rice but I do love the nutty, flavorful, textured loveliness of wild rice. Yes, I am a true Minnesota girl in that love.

When I was in college I took several courses in American Indigenous cultures (Native American). One of the best parts of any culture, in my food-loving opinion, is the food. We often had potluck classes where people would attempt recipes or our professors brought in traditional family recipes. During many of these classes we discussed wild rice in the Northern Minnesota and North Dakota tribes. Today versions of wild rice can be found in more places, California has been cultivating a form of wild rice, but the traditional harvesting methods here in the northern Midwest are still the best and most sustainable. The tribes of northern Minnesota and North Dakota often still harvest the rice using hand-built canoes and rice paddles.

I only include that little story because I like to find sustainable farmers and I love the indigenous history of my beautiful state. Also, you can order wild rice directly from the Red Lake Band of Chippewa as well as find recipes and stories.

Okay, history lesson done. Let's cook!

A great way to enjoy wild rice, Mahnomen, is to cook the rice and mix in local seasonable vegetables and herbs. Or, as we have access to non-seasonable, non-local everything in this global economy, whatever you have in your veggie drawer. I had my last butternut squash (still good!) from my CSA, fresh onion, mushrooms, and sage.

The great thing about meals including a grain like rice is that you can prepare everything at once while the rice is simmering and it all finishes at the same time beautifully.

Wild rice is a 3 to 1 process. 3 cups water to 1 cup dry rice. It is done when the first few grains begin to "pop."

Full disclosure, this rice is actually a rice blend I received in my Foodie Penpal package (see next blog post). It is an interesting and delicious blend of wild, brown, and red rice cultivated in California. It definitely changed the flavors and texture but was still very good and I really liked the blend.

While the rice was doing its thing, I peeled the squash, sauteed it with onions, garlic, sage, and mushrooms, and a little spice (red pepper flakes).

You could also roast the squash and other veggies, pears, or apples, to add to the flavors.

Once it is all done, mix together and enjoy!

I couldn't wait to eat it so I quick threw it all on a plate and almost forgot to take a picture!

I also made myself some venison bratwurst to eat along with the mahnomen (not pictured, too hungry). It tasted like fall air and falling leaves and crisp evenings drinking cider and watching the moon rise.

Wild rice can be enjoyed in so many ways; Sweet or savory, soup or stew, main course or side dish, it is one great grain.

Traditional Mahnomen with Butternut Squash

1 cup wild rice
3 cups water
2 cups butternut squash, cut into 1/2" pieces
1/2 an onion, large diced
1 cup mushrooms, sliced
1/4 cup fresh sage, chopped
2 cloves fresh garlic, minced
Salt and pepper to taste
Red pepper flakes to taste, optional
Serves 3-4

Bring water and rice to a boil, cover, reduce heat to medium-low and simmer for 35-45 minutes. The rice will be ready when you see some of the grains "pop" revealing the creamy white interior. Set aside with lid on for approximately 10 minutes.

While the rice is simmering, heat frying pan with oil and saute butternut squash until it begins to soften, approximately 10 minutes. Add onion and saute until soft, about three minutes, then add the garlic for approximately one minute. Add the mushrooms and sage and leave on the heat for about three minutes for the mushrooms to soften. If you desire, add the red pepper flakes at this point.

Fluff the rice and add the sauteed vegetables. Add salt and pepper to taste and serve immediately.

Additional options for this recipe: venison, ground turkey, ground beef, or bacon. Corn, shredded carrots, or celery. Basil, parsley, or chives. There is really no way to mess up in a dish like this. If you have a lot of leftover rice, make soup or add it to a potpie.

Kitchen casualty: large cut on my palm that occurred while quartering the squash.
Recent new recipes: Martha Stewart's Honey and Sage Cornbread, spicy roasted cauliflower, brown sugar glazed carrots, chewy oatmeal scotchies.
Hopeful to try soon: anything with peppermint and chocolate for the holidays, Roasted Butternut Squash and Apple salad, pull-apart breads, Barley and Mushroom Risotto.

Let's Eat!