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NativeTech: Indigenous Food and Traditional Recipes
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Category : Grains & Breads       Region : Northeast ~ Great Lakes       Rating : 5
Wild Rice Casserole

Contributor : Added by Administrator

Tribal Affiliation : Chippewa - Lac du Flambeau, Wisconsin

Orgin of Recipe : Offered by Lead Goose ...as adapted from Marlene Benner in the American Indian Society Cook Book of 1975

Type of Dish : Today's Native Dishes

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Ingredients

  • 3 tbls. chopped onion
  • 3 tbls. chopped green pepper (I often use a mix of red, green and yellow for color).
  • 3 cups hot chicken broth
  • 1 cup wild rice ( thoroughly washed under cold water in a mesh strainer).
  • 1/2 stick margarine

Directions

Heat margarine in a frying pan over low heat. Saute onions and peppers.
Add the wild rice and blend all together.
Transfer to a casserole dish and add chicken broth.
Cover and bake at 350 degrees for 45 minutes or until all liquid is absorbed.
Note: Try other variations to compliment your entree. The basic goes well with chicken and turkey. I add chopped walnuts or cashews for holidays, beef broth with roast beef. Three cups of water with a couple strips of bacon goes well with pork roast. Garnish with parsley or cilantro for color. I even added shredded cheese to go with a veal dish. Have fun.


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If you would like to contribute your own Native American or First Nation's recipe to this database, please send it to me through an email by clicking on the 'Contact Us' link above.

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