Since finding traditionally harvested and prepared wild rice, it has become a staple food for our family. It was one of Wilder's first foods which he enjoyed (and still does) drenched in grass fed butter and sea salt.
The grass, not grain, fluffs up to little pillows after a 24 hour soak and is completely delicious.
This stir fry utilizes some of my favorite condiments; sesame oil, traditionally made tamari, and ginger. Combining wild rice with blanched milkweed flowers makes for a hardy, yet light meal that I enjoy for breakfast, lunch, or dinner.
Wild Rice-Milkweed Flower Stir Fry
- 2 cups cooked and cooled wild rice
- 3 cups blanched milkweed flowers
- 1-2 cups foraged greens, spinach, or kale
- 2 tablespoons sesame oil
- 1 tablespoon grated ginger
- 1-2 tablespoons tamari
- 2 eggs from happy hens
- Heat a large skillet over medium-high heat. Add the sesame oil, then once hot add the ginger, stir, cook until very fragrant.
- Add the rice and milkweed flowers, stir to heat up. Cook for a few minutes.
- Add the greens followed by the tamari top with a lid and allow the greens to soften and wilt.
- Meanwhile cook the eggs sunny side up.
- Divide the stir-fry amongst 2 plates, top with an egg and serve.