Hand Harvested American Indian Wild Rice Sauté by Chef Lois Ellen Frank
4
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
As owners and executive chefs of Red Mesa Cuisine, James Beard Foundation Award-winning Chef Lois Ellen Frank and Chef Walter Whitewater aim to help sustain traditional Native American foods and agricultural practices, as well as keep ancestral culinary techniques of Native communities all over the Americas alive. In this recipe, earthy mushrooms and tart dried fruit mix and mingle with nutty wild rice and sweet corn for a side dish packed with flavor and history.
Ingredients
Garlic clove
8 clove(s)
Olive oil cooking spray
2 spray(s)
Uncooked onion
1 medium, diced (approximately 1 cup)
Brown Italian mushroom
2 cup(s), sliced, thinly sliced
Button mushrooms
2 cup(s), chopped or sliced, thinly sliced
Dried cranberries
½ cup(s), or dried tart cherries
Uncooked corn
1 cup(s), fresh or frozen
Cooked wild rice
2 cup(s), see note below
Kosher salt
½ tsp
Black pepper
1 pinch(es), freshly ground
Scallions
¼ cup(s), chopped or sliced, thinly sliced
Instructions
1
Heat a small cast iron skillet over high heat until hot. Add the garlic cloves and cook until they start to blacken. Stir and lightly blacken on all sides. Remove from heat and place into a small bowl to cool. Once the garlic cloves are cooled, finely chop them.
2
Lightly coat a medium to large cast iron pan with olive oil spray. Heat over medium-high heat until hot but not smoking. Add the onion and sauté, stirring to prevent burning, for approximately 4 minutes.
3
Add the blackened garlic and sauté for 2 more minutes, stirring constantly to prevent burning. Add the mushrooms and sauté, stirring to prevent burning, for 4 to 6 minutes.
4
Stir in the dried cranberries or cherries. Cook for another 2 to 3 minutes and then stir in the corn. Cook for another 1 to 2 minutes. Add the cooked rice, salt, and pepper. Stir constantly for 2 more minutes or until mixture is hot. Remove from heat. Garnish with the scallions and serve immediately.
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