Sticks & Berries
An Abanaki relative gifted this recipe and I'm so very grateful. My children love it, I love it, it's heart healthy, and Indigenous food all the way. The berries can literally be any berries. I generally go for strawberries, raspberries, black berries, blue berries, and when in season I'll add dew berries. When fresh isn't available then frozen is totally fine. The term "sticks" in this recipe refers to the the wild rice.
1) Fried Puffed Rice:
* 2 C cooking oil (Canola, corn, coconut, or lard)
* 1 C uncooked wild rice
In a medium saucepan bring the oil temperature to 375*F. Pour in the uncooked wild rice and put a lid on the pan. Keep cooking over medium heat for 2-4 minutes. Rice is finished when it floats but this generally takes 2 minutes, no longer than 4 minutes. Strain the rice from the oil with a large strainer over a metal or heat resistant container (no plastic). While the rice drips free from the oil move on to step two.
2)Sticks & Berries:
*1 1/4 C water
*1 C uncooked wild rice
*1 1/2 - 2 C berries (fresh or frozen)
*1/2 C pure maple syrup
*pinch of salt
*dab of butter or lard (moose, elk, bear, duck, or goose fat)
In a small pot or large saucepan bring water to a boil then add wild rice, berries, butter or lard, salt, and maple syrup. Bring back to a boil, cover, reduce heat to low medium and cook for 15 minutes.
Scoop into your favorite bowl or mug and top with the puffed fried wild rice.
The added crunch of the puffed wild rice takes this dish to a whole other level with a flavor and texture that is reminiscent of tiny popped popcorn, but better. This dish has been made for generations for our children and grandchildren by countless loving Indigenous grandmothers, mothers, and aunties.
This makes a perfect breakfast by itself or over yogurt. For a dessert you can serve this over vanilla ice cream.