Wild Rice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries from The Sioux Chef’s Indigenous Kitchen by Sean Sherman
Wild rice is a flavorful and remarkably satisfying food. The mushrooms add a dark, meaty flavor and texture, while the chestnuts are creamy (and high in protein
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 1 tablespoon maple syrup to taste
- ½ to 1 teaspoon smoked salt to taste
- ½ cup Corn Stock, or vegetable stock
- 2 cups cooked wild rice
- ½ cup dried cranberries
- 1 cup roasted, peeled, chopped chestnuts*
- 1 tablespoon chopped sage
- ½ cup chopped wild onion or shallots
- 2 tablespoons sunflower or walnut oil
- 1 pound assorted mushrooms, cleaned
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