| Prep: 20 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 258 | 7g | 1g | 49g |
| sugars | fibre | protein | salt |
| 16g | 6g | 7g | 0.69g |
Every bite of this Camas and Wild Rice Pilaf reminds me of my childhood kitchen. The unique blend of textures and flavors brings back memories of my Nigerian parents crafting something delicious from pantry ingredients, and also recalls my time spent learning to love the richness of Southern cuisine in Atlanta. While there is undeniable warmth and delight to Southern cooking, it’s the bright, bold flavors and nutritional benefits of West African dishes that bring this recipe to life.
The Health Powerhouse with a Kick
Camas and Wild Rice Pilaf is more than just comfort food – it’s a health powerhouse. The camas bulbs, a Native American staple, are incredibly rich in inulin, a prebiotic that promotes gut health. Wild rice is also a strong source of protein, dietary fiber, and crucial vitamins and minerals like B vitamins, iron, and potassium, making it a fitting supplement to my day-to-day routine as a busy lawyer.
Added to the dish are the health benefits of pecans, which are packed with antioxidants and healthy fats. In a way, they function as a fusion ingredient, overlapping the traditional southern ingredient into my Afro-Southern style.
The Versatility is the Key
Another reason I adore this recipe is its versatility. The Camas and Wild Rice Pilaf pairs well with a variety of dishes – from grilled chicken right off the barbecue, one of the very staple of southern cuisine, to sukuma wiki (African collard greens), a beloved Nigerian dish. The pilaf can adapt to a variety of cultural flavors, bringing a unique touch to any table.
Take, for example, a family gathering I attended last summer – the pilaf was served alongside Chichinga, a popular West African Suya, and Shrimp and Grits, a southern staple. The eclectic combination was a hit. The Camas and Wild Rice Pilaf was the glue that held these seemingly different dishes together, proving that diversity, even in food, creates a perfect fusion.
You’ll find that this dish bears some similarities to Jollof rice, a West African favorite, especially with regards to the inclusion of onions, garlic, and plant-based broth. However, the unique addition of the North American native camas bulbs, tart cranberries, and sweet apples gives this pilaf an identity all its own.
Whether you are new to Afro-Southern fusion, or a long time fan, this Camas and Wild Rice Pilaf is a must-try. It is a dish that is as nutritional as it is comforting, and I assure it will satiate your palate in the best way possible. Enjoy!
What You’ll Need
- 1 cup of wild rice
- 3 cups of water
- 1 tablespoon of olive oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup of dried camas bulbs
- 2 cups of vegetable broth
- 1 cup of diced apples
- 1 cup of dried cranberries
- 1/2 cup of chopped pecans
- Salt and pepper to taste
- 1/4 cup of chopped fresh parsley for garnish
Method
Step One
Start by rinsing the wild rice under cold water. Then, place it in a medium saucepan with 3 cups of water. Bring it to a boil, then reduce the heat to low, cover the saucepan, and let it simmer for about 45-50 minutes, or until the rice is tender and the water has been absorbed.
Step Two
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion to the skillet and sauté until it becomes translucent. This should take about 5 minutes.
Step Three
Add minced garlic to the skillet and sauté it with the onions for another minute until the garlic becomes fragrant. Be careful not to burn the garlic.
Step Four
Now it’s time to add the dried camas bulbs to the skillet. Stir them into the onion and garlic mixture and cook for another minute.
Step Five
Add the vegetable broth to the skillet. Bring the mixture to a boil, then reduce the heat and let it simmer, gently stirring every now and then, until the camas bulbs are tender. This should take about 20-30 minutes.
Step Six
Once the camas bulbs are tender, add in the diced apples, dried cranberries, and chopped pecans. Continue to simmer the mixture until the apples are tender, about 5 more minutes.
Step Seven
When the wild rice is ready, add it to the skillet and mix well to combine all the ingredients. Add salt and pepper to taste.
Step Eight
Serve your Camas and Wild Rice Pilaf hot, garnished with the chopped fresh parsley. Enjoy this aromatic and texturally rich dish!
