>> 2 tbsp butter + 1 tbsp if needed
>> 1 cup young cattail shoots (lower part), finely chopped
>> 1 onion, diced
>> 1 cup rice, uncooked
>> 1/2 tsp garlic salt
>> 2 cups vegetable broth
>> 1 tsp black pepper
Heat the 2 tbsp butter in a skillet over medium heat. Add the chopped cattail shoots and cook until softened, about 5 to 10 minutes. If needed, add extra butter. Once softened, reduce heat to low, add onions, garlic and pepper then sauté until translucent.
As the vegetables are cooking, cook rice according to package instructions. If required, adjust the rice:water ratio according to the instructions.
Once the rice is cooked, stir in the sautéed vegetables. Cover, let sit 2 or 3 minutes, then serve.
Wild Edibles in Recipe: Cattail
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Main Dishes
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