>> 1 cup young cattail shoots (lower segments)
>> 1 medium onion
>> 5 button mushrooms (or Agaricus campestris)
>> 4 cups vegetable stock
>> 1/2 cup pre-cooked rice
>> 2 garlic cloves
>> 2 tsp turmeric
>> 1 tsp black pepper
>> salt to taste
Finely chop the cattail shoots, onions, garlic cloves and mushrooms.
In a frypan over medium low heat, saute cattail shoots in a liberal amount of butter. Saute about 10 to 15 minutes until they are softened. If needed, add in a little bit more butter, then continue sauting with the onions, garlic and mushrooms. Saute until the onions are translucent, about 5 minutes.
Place the vegetable stock into a large saucepan. Heat to boiling then reduce heat to low. Add in the sauteed vegetables and spices, stir well. Let simmer 20 minutes then add in the cooked rice. Simmer 5 minutes more, then serve.
Wild Edibles in Recipe: Cattail
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Soups
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