Pre-Colonization Ojibwe Meal

1Preparation of the Maple-Glazed Wild Rice (3 cups) Rinse the wild rice (3 cups) under cold water (6 cups). In a large pot, bring water (6 cups) to a boil and add the wild rice (3 cups). Reduce heat, cover, and simmer for 45-60 minutes or until the rice (3 cups) is tender. Once cooked, drain any excess water (6 cups). In a separate pan, warm the maple syrup (½ cup) over low heat and then stir in the cooked wild rice (3 cups), dried cranberries (¼ cup), and pecans (¼ cup). Cook for a few minutes until heated through. Season with salt and garnish with fresh parsley (¼ cup).

2Preparation of the Cedar-Grilled Whitefish (4) Soak the cedar planks (4) in water (6 cups) for at least 1 hour. Preheat a grill to medium-high heat. Season the whitefish fillets (4) with salt, pepper, and lemon juice (2 tablespoons). Place each fillet (4) on a cedar plank (4) and brush with melted butter (¼ cup). Grill the fish for 10-12 minutes or until it flakes easily with a fork. Sprinkle with fresh dill (2 tablespoons) before serving.

3Preparation of the Three Sisters Salad In a large bowl, combine the cooked beans (2 cups), corn, and diced squash (2 cups). In a small bowl, whisk together the olive oil (¼ cup), apple cider vinegar (2 tablespoons), honey (1 teaspoon), salt, and pepper. Pour the dressing over the salad and toss to coat. Sprinkle fresh cilantro (¼ cup) over the salad before serving.