magenta: (Cookbook)
[personal profile] magenta
This season's maple syrup is coming into the stores, so here is a maple sweetened recipe from The Prodea Cookbook. I still have plenty of copies, and they are available at: Eye of Horus, and Magus Books as well as directly from Lulu.

The Anishinabe (“Ojibway”) Elders tell that long ago the People lived in the East, until the Great Mysterious told them: "Follow the Sun until you come to a land where food grows on waters. This will be your home forever.” And so it was that they came to this land of wild rice-filled lakes: Minnesota, the Promised Land of the Anishinabe.
     The Elders also tell that the Great Mysterious gave the People two harvests to sustain them forever: wild rice and maple sugar, a harvest of autumn and a harvest of spring. The following recipe combines the two sacred harvests of the Anishinabe: truly a sacrament of the Minnesotan land.

2/3 cup uncooked wild rice (2 cups cooked)
2 cups half-and-half
½ cup maple syrup
2 eggs
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon nutmeg

    Combine wild rice and 1 1/3 cups water in a heavy saucepan; heat to boiling. Reduce heat, cover; simmer for 30 minutes. Check for doneness. Continue simmering until rice is tender and all water is absorbed. Add more water, a tablespoon at a time, if needed.
    Preheat oven to 350˚. Combine half-and-half, maple syrup, eggs, vanilla, cinnamon, nutmeg, and wild rice. Turn into a buttered 1½ quart casserole. Sprinkle with additional cinnamon. Bake for 1 hour or until pudding is set. Best served warm, with milk or cream. (Serves 8-10: it’s very rich.)

 
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