Home is where the Harp is.: Native American Wild Rice

The part of my son's heritage that I find most interesting doesn't come from my side of the family; it comes from my husband's side. He has Native American roots (Cherokee and Choctaw, to be exact), and it is a great source of pride to him. Through him, I've been able to learn more about the Native American heritage and have grown to really respect their beliefs.

I've also had the pleasure of experiencing some food inspired by what they ate. It is amazing. They tend to combine a variety of flavors (salty, sweet, savory, bitter, and spicy) to create full experience in one meal. My favorite dish is a version of wild rice inspired by the Osage Nation tribe, a Midwestern Native American tribe. The wild rice combines spicy peppers with sweet corn and bitter berries and the result is simply outstanding.

My husband is bringing the wild rice to a Thanksgiving potluck again this year. It's always a big hit. What could be a better Thanksgiving food, a holiday where we celebrate the pilgrims and Native Americans coming together, than delicious food actually inspired by Native Americans?

He also likes bringing it to the potluck because it is super easy to make and warms up well later. You basically throw everything into a big pan and wait for it to brown. If you burn it, it tastes even better. I'm not kidding. It adds extra savory flavor. Here's how to make it:

Ingredients

2 cups multi-grain rice
3 cups chicken broth
2 Tbsp butter
2 Poblano peppers (diced)
1 can corn (15.25 oz)
1/2 cup dried cranberries
1 cup pecans (diced)
1 tsp chili powder

Directions

1. Bring broth to boil. Add rice and 1 Tbsp of butter. Simmer until rice has absorbed all broth (~20 min).
2. In a large skillet, blacken peppers and corn with 1 Tbsp of butter and and chili powder for about 5 min.