Ojibwe Food
OJIBWE HARVEST WILD RICE
I was intrigued to learn that wild rice is actually not rice but the seed of a marsh grass. It is expensive because it is beaten manually out of the grass and the harvest season is very short. I made this up with the best ingredients for special occasions. I hope you enjoy it!
Provided by ChefLee
Categories Rice
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Clean leeks of dirt.
- Rinse rice in a strainer (a colander's holes are too big).
- Place rice, water, and Grand Marnier in a heavy 3-quart saucepan then bring to a boil.
- Reduce heat to a low boil; cover loosely and cook for 20 minutes, stirring occasionally.
- After 20 minutes, add leeks and butter. Stir and bring back up to a boil.
- Bring back to a low boil; covered loosely, for 35 more minutes, still stirring occasionally. (cook until the rice has puffed and most of the liquid has absorbed).
- After the 35 minutes, remove from heat and fluff rice with a fork.
- Cover tightly and let stand for 5 minutes.
- Season with salt and pepper if desired then serve.
Nutrition Facts : Calories 88.3, Fat 2.5, SaturatedFat 1.5, Cholesterol 6.1, Sodium 22.9, Carbohydrate 14.5, Fiber 1.3, Sugar 1.1, Protein 2.6
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