Page 71 - The Lost Ways

Cattail Acorn Bread

• 1 cup acorn flour
• 1 cup cattail flour (or another flour with gluten)
• 2 Tbsp. baking powder
• ½ tsp. sea salt
• 3 Tbsp. honey, agave nectar, or pure maple syrup
• 2 omega-three eggs (or regular), beaten
• ¾ cup whole milk
• 3 Tbsp. olive, grape seed, or coconut oil

Mix all of the ingredients together. Pour into a greased loaf pan. Bake at 400°F for 30
minutes.

Cattail Wild Rice Pilaf

This recipe can be made with brown rice, but the wild rice adds a special dimension to it.

• 1 cup dry wild rice (4 cups cooked)
• 2 Tbsp. sesame oil
• ½ cup chopped green onion

• 2 cups cattail shoots, sliced (about 30 cattails)
• 2 Tbsp. salt
• ½ cup slivered almonds

Cook the wild rice until tender. Sauté the onion and cattail shoots in sesame oil until
tender and translucent. Mix the rice and the sautéed cattail shoots and onion together.
Add the salt and slivered almonds. Serve hot.

Cattail Wild Rice Soup

• 1 cup dry wild rice (4 cups cooked)

• 2 tablespoons sesame oil
• ½ cup chopped green onion
• 2 cups cattail shoots, sliced (about 30 cattails)
• 2 Tbsp. salt

Cook the wild rice until tender. In a heavy-bottomed soup pot, sauté the onion and cattail
shoots in sesame oil until tender and translucent. Add the cooked wild rice, salt, and 4
cups of chicken broth or other soup stock of your choice. Simmer together for 15–20

minutes, and serve.

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