Native American Food

1 cup wild rice blend
2 cups water
1 teaspoon salt
1 1/2 tablespoons lemon juice
1/4 teaspoon azafran
1 cup dried cranberries (optional)

Cook: 30 minutes
1. In a medium-size saucepan, bring the water to a boil with the salt. Stir in the rice, cover, lower heat and simmer for about 20 minutes, or until the rice is tender and all of the water is absorbed.
2. While the rice is cooking, dissolve the saffron carefully in the lemon juice.
3. When the rice is ready, toss it lightly with the saffron mixture. (If you wish to add the cranberries, boil them with the rice or steam them separately in order to make them tender and plump.)

Contributor: Burning Tree Restaurant

2 cups cornmeal
2 cups water
2 tablespoons butter
2 teaspoons salt
1 tablespoon fresh dill, chopped

Preheat oven to 375º F. Bring water to boil in a saucepan. Add cornmeal, butter, salt, and chopped dill. Place mixture in buttered 8 inch by 8 inch cake pan; bake for 25 minutes or until done. Cut into squares and serve.

Contributor: Wendell and Nancy Deer with Horns.