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Tuesday, September 8, 2015

Wild Rice. a Culinary Wild Card

Janet Groene's
Wild Wild Rice
    Ojibway Indians made use of two natural harvests, wild rice and wild blueberries,  to make a healthful dish. Serve it as a side dish (use less sugar)  with a meal or a dessert (use more sugar)  topped with whipped cream. I like it for breakfast, topped with fat- and sugar-free vanilla yogurt. If you use dried blueberries, add an extra 1/4 cup water.
1 cup wild rice
1 cup fresh blueberries OR
½ cup dried blueberries
3 cups cold water
½ teaspoon salt (optional)
1 to 3 tablespoons sugar (optional)
1/4 teaspoon cinnamon (optional)

    Follow package directions about washing wild rice. Stir everything together in a saucepan. Bring to a boil, cover, reduce heat and simmer 30 minutes or until rice is tender but toothsome.  It can also be cooked in a slow cooker on Low for four hours or in a pressure cooker at full pressure for five minutes, letting pressure return to normal on its own (Do not quick-cool). Makes six portions of ½ cup each.

See more of Janet Groene’s RV-easy recipes at

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