Here’s another recipe for you to try at Thanksgiving. It’s one that vegans and non-vegans will both enjoy! I came up with this recipe after having something similar at the National Museum of the American Indian. They actually have a pretty good cafe called the Mitsitam Cafe. Mitsitam translates to “Let’s eat!” in the language of the Delaware and Piscataway natives. All the foods in the cafe are indigenous Native American foods from different regions. They even have a cookbook, though it’s not all vegan. If you ever go to the museum, you should stop by the cafe to try it out!
Cranberry Citrus Wild Rice
Ingredients
6 cups of water
pinch of salt
1 1/2 cups of uncooked wild rice
1 orange
1 lemon
3 Tbsp brown sugar
1 green apple
3/4 cup dried cranberries
1/4 tsp cinnamon
dash of pumpkin pie spice
Directions
- Add a pinch of salt to the water and bring it to a boil. Add wild rice and cook for 45 minutes. All the water should be absorbed, but if there’s still some left you can drain it off. Stir the rice and place it in the fridge to cool down.
- Zest the orange and the lemon and then juice them both. Add the zest to the juice. Stir in 3 Tbsp of brown sugar until it dissolves. You can use less if you want it less sweet. You can also substitute agave if you want. Set the mixture aside.
- Chop the green apple into small chunks. You can peel it first if you want, but I don’t. I don’t mind the skin and it adds some color.
- Once the rice is cool, add the juice and zest mixture, the apple chunks, and the dried cranberries. Add the cinnamon and just a dash of pumpkin pie spice. Stir well so the juice coats the rice and the spices are well distributed.
- Transfer to a bowl for serving.
The Vegan Kat 