Mac n’ Cheese Style Wild Rice — Immune-Supporting Comfort Food

Posted by Jessi Surthrival on

Mac n’ Cheese Style Wild Rice — Immune-Supporting Comfort Food

Here’s a modern-day twist on one of America’s "comfort food" faves!  An indigenous food, wild rice, is superior in taste and nutrition over other grains and storebought rice. Coated in a Colostrum-cheese sauce, this wild rice meal offers the comfort of traditional homemade mac n' cheese with upgraded ingredients that you'll feel good about eating (and feeding to adults and kids alike!).

Yes, you heard that right. Colostrum-cheese sauce. It's just as delicious as it sounds and a creative way to infuse this immune-supportive supplement into your daily meals! This healthful meal is SO simple to prepare with just a handful of ingredients and quick prep time. It also makes a great base for more elaborate meals — simply add your favorite mushrooms, vegetables or grass-fed protein!

While hand-harvested wild rice is readily available for purchase, Surthrival's co-owner Daniel Vitalis — an avid hunter, forager, and fisherman — procures his own supply of wild rice right here in Maine! We've shared an excerpt from his Instagram post on wild ricing below so you can learn more about this ancestral practice:

Northern wild rice (Zizania palustris), seen here filling the canoe. Each spikelet contains a grain of rice, which we'll later separate from its chaff during processing. First, it must be dried and purged of insects and arachnids. It’s difficult to see here, but the entire mass is alive with caterpillars, spiders, and other creatures that inhabit the rice stands. In the boat, you can see two “knocking sticks”, which are used to dislodge the ripe fruits from the plant’s inflorescence and ��knock” them into the boat. The long pole (it’s roughly 12’) you see is used to navigate the canoe through the stands of rice, which grow up out of a meter or so of water. The boat is poled backward through the water — bow facing aft — and the poler stands, pushing the boat through the rice (imagine the iconic gondolas of Venice). The knocker faces the poler, reaching behind with a knocking stick to bend the rice over the boat's gunwales, and then knocks the grains into the middle of the canoe. This is repeated as you both move through the rice stands in a fashion somewhat reminiscent of mowing a lawn. While neat and tidy rows are ideal, I'm far from having reached that level of competence! Regardless of form, the rice is brought home, dried, and later parched and winnowed to separate it from its chaff.

INGREDIENTS:

4 cups cooked Wild Rice
1 cup Raw Milk
1 cup Surthrival Colostrum powder
1 tbsp Onion granules
1 tsp Garlic granules
1/2 tsp Smoked Paprika
1 tsp Sea Salt


Optional toppings:
Mushrooms
Onions
Get creative with add-on ingredients!

 

INSTRUCTIONS:

Cook wild rice, pour into a bowl, and set aside. The remaining ingredients comprise the Colostrum-cheese sauce! Whisk or Blend these ingredients until you have a smooth and creamy sauce. For an even cheesier dish, add a few chunks of your favorite cheese and blend everything on low heat in a saucepan! Stir the cream sauce into the wild rice until it's well coated.

Scoop the mixture into an oven proof dish and broil for 5-10 minutes until the top is lightly browned. Add any mushrooms, onions, or other toppings!

Serve immediately.


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