Our second meal is tomorrow. Will you cook with us?
As those of you who live in Michigan know, it has been raining all week. Due to this fact, neither Alex or I have gotten outside to forage for our second meal. So…we were so very thankful when we awoke to a cloudy, but RAIN FREE sky this morning!
Our recipe tomorrow will once again focus on the wonder plant, CATTAILS.
Cattail and Wild Rice Soup
- 1 cup dry wild rice (produces 4 cups of rice when cooked)
- 2 cups cattail shoots, sliced (about 30 cattails)
- 2 tbsp Sesame oil
- 1/2 cup chopped green onion
- 2 tsp salt
- Wild rice should be cooked until tender.
- Saute the onions and cattail shoots in sesame oil in a heavy-bottomed soup pot, until they become tender and translucent.
- Add to the pot, the cooked rice, 4 cups of chicken broth (or other soup stock of choice) and also add salt.
- Simmer the mixture in the pot for 15-20 minutes and serve!
Our foraging experience began where it did last time, at a Cattail swamp. We were soon forced to forage elsewhere for cattail shoots though due to a small harvest. Walking closer to the lake, Alex and I found the El Durado of Cattails! Furthermore, we met one of my super nice neighbors who showed us once of her paths right down to the shore of the lake. Lo’ and behold, we found the largest cattails as of yet! We concluded the most likely, the cattail swamp we found them in was more mature.
IMPORTANT OBSERVATION! We thought it necessary to mention that in their young stage, Lilies tend to look very similar to cattail shoots. Lilies are NOT edible. Example below.
Lilies: Slightly purple. Cattails: Not purple.
I can’t imagine how grateful, and not mention sick of, the Native Americans who utilized Cattails were at this time of the year. There really isn’t much other vegetation available for consumption right now. Fortunately, the sprouting flowers and plants are pregnant with edible possibilities for later this spring and summer!
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