Neshnabe Mnomen Nagen (Wild Rice Dish)
Traditional foods for the Anishinaabe are Mnomen (wild rice) with root veggies, mushrooms, fish, duck, goose, deer, or elk.
This recipe is a modern spin but with the same flavor and traditional meaning.
3 2/3 C water
2 C Wild Rice
1 lb. smoked meat (fish, duck, goose, deer, elk, pork)
Reserve 1/3 C fat or use 1/3 C duck or goose fat
1 onion (diced)
2 large carrots (diced)
3-4 celery (diced)
1 bell pepper (diced)
6-7 cloves of garlic (diced)
10-12 mushrooms (sliced) (button, puffball, morel, chicken of the woods, or hen of the woods)
1/2 C green onions (sliced)
1/2 C Fire Cider (or 1/3 C apple cider vinegar, rice vinegar, white wine, or soy sauce with cayenne pepper to taste)
1/4 C Bone broth (optional)
Salt and Pepper
Pour water into a medium sized pot and bring to a boil. Add wild rice, stir, and cover. Reduce to low heat and simmer for 40 minutes.
While the rice is simmering, in a large skillet brown the smoked meat (fish, deer, or elk with duck or goose fat) (smoked pork; bacon or pork belly, reserve the cooked fat for later use).
Strain the fat from the meat and set the meat aside.
In the same skillet, on medium-high heat, add 1/3 C reserved fat (bacon, duck, goose, or port fat) and onion. sprinkle salt and pepper.
When the onion just starts to soften add carrots, celery, and garlic. sprinkle salt and pepper.
When the celery just starts to become translucent add garlic, mushrooms, and bell pepper.
Continue to cook on medium-high heat and add Fire Cider (or other acid and heat), bone broth (optional). Salt and pepper Make sure to scrape the bottom of the skillet with a wooden spoon to get all of the bit's up, this adds much flavor to this dish.
In a large mixing bowl add the wild rice, meat, and vegetable mixture and mix well.
Transfer to a casserole baking dish and pat down to form a "loaf" shape.
Sprinkle half of the green onions on top.
Cover with foil and bake at 350* F/177* C for 45 minutes.
Dish up and garnish with remaining green onions