Many of us all have that one dish that seemed to make it to the dinner table more often than most. My mom, who worked full time, often deferred to a boxed, rice based, one dish meal. A portion of starch, a packet of seasoning, add in your favorite protein, serve white bread and margarine on the side, and voilà! – dinner.
I’m not throwing shade at my mom’s cooking skills, she was a busy woman, who volunteered often and had three kids, plus, I was the world’s pickiest and most dramatic eater. I distinctly remember a few nights where we sat at the kitchen table for an hour before my parents would become frustrated and set me free.
Years later, not only do I have a much different palette, but I also have friends with kids, and I am truly amazed at how they somehow manage it all! I wonder if they sleep? I don’t even have pets and often fail at feeding myself a proper meal. So, the following recipe is an ode to my super-mom, and all they busy parents out there. I hope it can help you support local and encourage healthy eating while keeping in mind your busy schedules and tight budgets.
Pork with Mushrooms & Wild Rice
Ingredients
1 cup Manoomin, Native Wild Rice harvested at Wild Rice Camp in the Western UP, a festival in partnership with both KBOCC, the Keweenaw Bay Indian Community Natural Resources Department and Roger LaBine from Lac Vieux Desert Band of Lake Superior Chippewa
2 Oyster Mushrooms, Tonella Farms
2 Shiitake Mushrooms, Tonella Farms
1 Pound Ground Pork, 4-H Pig from the U.P. State Fair
½ Cup Cream, DeBacker Family Farm
Salt & Pepper
Paprika
Nasturtium Leaves & Chive Blossoms to garnish, My windowsill & NMU Hoop House
Rice
This was my very first time working with wild harvested rice, gifted to me by a friend in the Western UP. I washed the rice thoroughly twice, then put in a pot of water (1 part rice, 3 parts water). Then just cook (steady simmer) until the kernels begin to pop and are tender. 35-50 minutes). This was the easiest rice I’ve ever cooked, and can be done ahead of time so it’s ready to go for a quick evening dinner.
Sauce
Heat your cast iron to a medium-high temp and add local pork. Slice the mushrooms to ¼ inch thick and add to the pan. Season with salt and pepper. The fat from the pork, and added salt will help the mushrooms cook down.
Use a wooden spatula to break apart the ground pork and stir. Once pork is fully cooked, and mushrooms have shrunk, usually about 10-12 minutes, add the cream. Turn the temperature to medium and add paprika (I added hot smoked paprika as well). Salt and pepper to taste.
Plating
I got creative and used local honey to line my bowl with nasturtium leaves, which doubled as a few fresh bites of salad mid meal. Then a nice layer of rice, followed by the pork and mushroom sauce, topped with some freshly harvested chive blossoms from the NMU Hoophouse.
*Serves Four.
Alex Palzewicz is the Local Food Coordinator for Taste the Local Difference. She wants to know your favorite simple, affordable and local go-to dish! Email her at [email protected]