Native American Recipe: Wild Rice Sauté With Sweet Potato

 

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 8 cloves garlic, peeled
• 2 cups white mushrooms, cleaned and sliced (about 10 ounces)
• 2 cups brown cremini mushrooms, cleaned and sliced
• 1/2 cup dried tart cherries or dried cranberries
• 1/2 cup fresh or frozen corn kernels
• 2 cups cooked wild rice (from about 3/4 cups dried) or black rice or riced cauliflower 
• salt and pepper, to taste
• 4 tablespoons fresh green scallions, finely sliced (about 3 to 4 scallions)
• Roasted sweet potatoes, to serve (optional)

Instructions

• Cook the wild rice according to the package directions. This will take about an hour.
• While the rice cooks, heat a small skillet over medium-high heat until hot. Add the garlic cloves and cook until they start to blacken. Toss 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.
• Heat a medium- to large-sized pan. Add the olive oil and add the onions and sauté, stirring for 4 minutes to prevent burning. Add the blackened garlic and sauté for 2 more minutes, stirring constantly to prevent burning. 

  Add the mushrooms and cook, stirring, for 4 to 6 minutes. Add the dried cherries or cranberries and stir. Cook for another few minutes and then add the corn kernels. Stir and cook for an additional 1 to 2 minutes. Add the cooked rice, salt, and pepper. Stir for two minutes more, until completely hot. 

  Ed. Note: I used about 1 1/4 teaspoons of salt.
• Remove from heat, garnish with fresh sliced scallions, and serve immediately. 

  This wild rice sauté can be served on its own, or over a roasted, halved sweet potatoes that have been drizzled with a mixture of 1 cup maple syrup, juice of 1 lime, and 2 teaspoons mild to medium chili powder.