My grandfather taught me everything I ever knew about cooking. He died on Christmas Day in 1979. I was three, but for as long as I can remember every Thanksgiving, Christmas, and Easter he was present. The first 20 years since his death he was there with my grandmother, but after Alzheimer’s first claimed her mind, then claimed her body, it would appear that we had lost my grandfather. But in all honesty we haven’t, whether we make his traditional wild rice, or his Teriyaki Pork Tenderloin, my Grandfather is alive and well. I share with you today, my Grandfather’s traditional Wild Rice. A recipe I have watched my mom make every holiday, and now I make. The reason this is a traditional recipe—my Grandfather was White Earth Ojibwe. Boozhoo Bendigen (Welcome Hello)!
Ingredient List:
Cook the wild rice according to the package directions. In order to enjoy the full flavor of the wild rice, please select wild rice from Minnesota or Wisconsin. This recipe does not work with Uncle Ben’s Wild Rice (and my grandfather will roll over in his grave if you use this wild rice). (approximately 45 minutes)
- 4 TBSP Butter,
- Package of Green Onions,
- ½ cup of slivered almonds,
- 1 package of fresh sliced mushrooms,
- 1 cup uncooked wild rice,
- 1 can of low sodium chicken broth…
Cook the wild rice according to the package directions. In order to enjoy the full flavor of the wild rice, please select wild rice from Minnesota or Wisconsin. This recipe does not work with Uncle Ben’s Wild Rice (and my grandfather will roll over in his grave if you use this wild rice). (approximately 45 minutes)
- Melt the butter in a pan.
- Saute slivered almonds, green onions, and mushrooms until the mushrooms are softened and the almonds are browned.
- Mix Rice, and mushroom/green onion/almond mixture in a casserole.
- Make for 60 minutes at 350⁰ F, if you are baking it with a roast or turkey, bake for 90 minutes. Fluff rice, and serve.
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