Thanksgiving Traditions

Thanksgiving is my favorite holiday because it’s all about food, friends and family, all things I’m very thankful for.  I have many memories of Thanksgivings past, and most include the smells, tastes and sights of the feast shared by friends and family.  None of my Thanksgiving memories are about shopping.  In fact, I have never gone shopping on Thanksgiving nor do I support the black Friday spending frenzy that follows.  Thanksgiving to me is about being together, sharing traditions, enjoying cooking for others and savoring some of my favorite foods.  When spending the holiday at someone else’s home, I always try to bring a couple of my favorite treats for the holiday.  

For me, it’s not Thanksgiving without wild rice.  I was born in Minnesota and we always had wild rice on the table growing up.  It’s true comfort food for me.  Wild rice is so versatile, can be prepared many ways, and goes well with so many foods.  And it’s good for you!  Wild rice isn’t really rice at all – it’s the seed of an aquatic grass.  In northern Wisconsin, Minnesota and Canada wild rice is harvested in canoes using wooden canes or knockers to thresh the seeds into the canoe.  It’s a true slow food, and while not an “ancient” grain, it has been around for hundreds of years.  Wild rice has more protein than other types of rice, and about the same amount of fiber as brown rice.

To prepare wild rice you first rinse the rice in cold water, then use 3 parts water or broth to 1 part rice, and salt the water.  Bring the liquid to a boil, stir, reduce heat to simmer and cover the pan.  Cook for 45-60 minutes or until rice is soft and curling slightly.  The rice will puff up quite a bit during cooking.  1 cup dry rice will provide approximately  3 to 4 cups cooked rice, or 6-8 servings.  

Another staple on my Thanksgiving table is cranberry chutney.  Growing up we always had canned cranberries, you know that stuff like jello, and I rather like the sweet tart flavor with all those heavy carbs on the table.  Several years ago I started a new tradition of making cranberry chutney instead, and it’s so much more satisfying, sweet and savory with deep flavors and spices that enhance the meal and those post holiday sandwiches and casseroles.  Yes, I put cranberries in my casseroles…try it, it’s a great way to use your leftovers!

 My cranberry chutney recipe can be found here.  There are many recipes online so if you don’t care for mine, I am sure you will find another to try.  You can process the jars for longer storage, or just refrigerate after cooking the chutney.  It will keep refrigerated for about 1 week.  

Happy Thanksgiving, may you eat well and create happy memories!