Wild Rice with Mushrooms & Herbs

Wild rice, a sacred grain for many tribes in the Great Lakes region, has a nutty flavor and chewy texture. This recipe pairs it with earthy mushrooms and herbs for a simple, aromatic side dish.

Ingredients (serves 4):

• 1 cup wild rice – $7
  
  

• 2 cups water or broth – free/stock pantry
  
  

• 1 cup mushrooms, sliced – $3
  
  

• 2 tbsp olive oil – $0.75
  
  

• 1 tsp dried sage or thyme – $0.50
  
  

• Salt & pepper to taste – $0.25
  
  

Average Cost: ~$11

Instructions:

1. Rinse wild rice and place in a saucepan with water/broth. Bring to a boil.
   
   

2. Reduce heat, cover, and simmer for 40–45 minutes until grains split.
   
   

3. In a skillet, sauté mushrooms in olive oil until golden.
   
   

4. Stir mushrooms and herbs into rice, season, and serve warm.
   
   

3. Maple-Roasted Acorn Squash

Paragraph: Maple syrup was a prized sweetener for Northeastern tribes. Paired with acorn squash, it creates a naturally sweet, caramelized side that highlights seasonal abundance.

Ingredients (serves 4):

• 2 medium acorn squash – $4
  
  

• 3 tbsp pure maple syrup – $3
  
  

• 2 tbsp butter or oil – $0.75
  
  

• Pinch of salt – $0.10
  
  

Average Cost: ~$8

Instructions:

1. Preheat oven to 400°F (200°C).
   
   

2. Cut squash in half, scoop out seeds, and slice into wedges.
   
   

3. Brush with butter/oil and drizzle with maple syrup.
   
   

4. Sprinkle with salt and arrange on a baking sheet.
   
   

5. Roast for 35–40 minutes, turning halfway, until tender and caramelized.