Wild Rice

 Wild Rice Harvest by the Indians in the 19th Century
courtesy photobucket.com

Years ago after returning to California from Bible School, my husband and I were called to work at a church as Christian Education Directors.  Since we were new to the church, a young couple invited us to dinner and we cordially accepted.

Our hostess served a side dish that was very interesting and a new treat for the both of us.  We found it delicious and so I asked for the recipe. 

Our hostess explained that until the 1960s the Anishinaabe, or Ojibwe Indians had a virtual monopoly on wild rice production, but that changed when the University of Minnesota figured out a way to cultivate it.  Though the native people of Minnesota call it wild rice, it is actually not rice, but rather the seed of an aquatic grass (Zizania palustris) and is related to corn. It has far more protein than rice, which is why it sustains health so well.

In those days Wild rice was difficult to find and you usually needed to shop for it at the health food store.  Today wild rice is gaining in popularity and is available in most grocery stores.  You can find it in packages mixed with other rice, but we especially enjoy it this way.

This is a hearty side dish and it goes a long way!    
  

Wild Rice (Hilda Kvidt by way of Hazel Moon)

1 cup uncooked wild rice –
1/4 cup butter

Boil rice and butter in about 3 cups hot water 40 to 45 minutes until tender.

8 slices bacon – cooked and crumbled
1/2 cup chopped onion  (I add the onion to the rice as it cooks)
1 can cream of mushroom soup
1 tsp Worchestershire sauce
1 tsp salt  - - 1/4 tsp pepper
1/2 tsp accent   1/4 tsp sage  Optional

 Combine all ingredients except half of the bacon crumbs. Place in casserole and sprinkle the rest of bacon on top.  Heat 30 to 45 minutes in 350 degree oven long enough to get crunchy on top.

This post is linked with Ann Kroeker’s  Food on Fridays   
Do hop on over to her site and gather up some delicious and nutritious recipes.