This is not a “Native American” recipe, as in a recipe that any Native American tribe would make this dish. It is more in terms of the Native American ingredients—turkey, wild rice and cranberries—included in the recipe. As follower of my blog may realize I am very fond of hand-pies, so this is more in line with what the British colonists might come up with in the 1700’s.
Tag Archives: wild rice
Timing is always a challenge when making a large meal, so an appetizer or three is always a good idea to keep the hordes at bay. I made these for Thanksgiving and everyone—except Eilene—loved them. I am making a festival meal for one of one of Jan’s Chinese students, so I thought I would make a variation of them for my guests.
A meat and carbohydrates heavy Thanksgiving dinner calls for at least one green vegetable side. This year, I decided on Brussels sprouts, one of Jan’s favorites. However, being a holiday meal I wanted something more than just plain steamed sprouts.
Jan wants to go to a movie for Mother’s Day, Avengers: Age of Ultron. For me this means making dishes that I can prep ahead. To go with my steamed mussels, I decided that a rice salad would be nice. In days past I would probably have used white Jasmine rice, but with my diabetes I am going with whole grains.
Adapted from an Americas Test Kitchen recipe
I am incapable of following a recipe, even my own. I know that the chefs at ATK have spent days perfecting their recipe, but I have to make changes. I cannot help myself—I watch cooking shows more for tips and techniques, rather than instructions.
Jan’s new job is very stressful. When she is stressed, she wants comfort food. For her this is soup, today it is turkey. The “wild” in this title is the wild rice, not the alcoholic beverage—although if you feel cheated, it would not hurt the dish to add it when you add the leeks and carrots.
Eilene has settled into a routine of a video night on Thursday. Three to five of her friends will show up to watch the Lord of the Rings or Game of Thrones or whatever they are into that week. I, of course, am delegated to feed the masses. It is a struggle to think, “What will I feed several starving teenagers this week.”
This is one of those recipes where I took a cooking technique from another recipe that completely changes the dish. I have been making variations of this dish for most of my cooking life, but it rarely came out how I knew it should be. For me this has been a dish in constant evolution, I do not think I have ever made it the same way twice. This is the first time I have even written it down.