This recipe was published in Vegetarian Times, October 1995,
in the article "A Taste of History; Native American Feasts Celebrated the
Land".
Wild rice is expensive but has a wonderful crunchy texture and nutty
flavor. If you wish, cook 1 cup of wild rice and 1 cup of brown rice
separately, then combine them with the fruit and nuts.
2 cups long-grain wild rice
6 cups water
1/2 cup pitted prunes
1/2 cup dried cherries or cranberries**
1 cup chopped pecans
1/2 tsp. salt
1/2 cup water
Salt to taste
Cook wild rice according to package directions, or until ends break open
like flowers, about 1 hour. Drain.
Cut each prune in 8 pieces; add to wild rice with cherries and pecans.
Add 1/2 cup water and salt. Cover pan; cook mixture over low heat or in
300-degree oven 15 minutes. Stir before serving. Serves 8.
**Dried cherries or cranberries are also expensive and hard to find in
Socorro. I substitute cutup apricots and/or raisins.
Per serving: 210 cal.; 5g prot.; 10g fat; 28g carb.; 0 chol.; 147mg sod.;
4g fiber. Vegan.