I developed this recipe for a dinner party which featured all Canadian foods (puffball mushroom soup, venison, salmon, fiddle heads, mushrooms, squash, and thimbleberry pie). Since then I have made it often for special occasions. The kids don’t like it yet.
Sauté in butter or oil until transparent:
1 large onion (diced)
1 cup celery leaves and stalk (chopped)
1/2 green or red pepper (chopped)
Add and toss to fry lightly:
1 cup wild rice
1/2 cup cashew pieces
1/2 cup corn
1 cup sliced mushrooms (optional)
1 cup spicy polish sausage or ham (optional)
2 Tbsp. chicken bouillon powder
1 Tbsp. ketjap manis (or Soya sauce and honey)
Spoon into a casserole dish and add:
3 cups boiling water
Cover and bake at 350ºF for almost 2 hours (until liquid is absorbed).