Kitchn: The Sioux Chef's Indigenous Kitchen

Recipe excerpts from The Sioux Chef's Indigenous Kitchen by Sean Sherman

Award-winning recipes, stories, and wisdom from the celebrated indigenous chef and his team

Wild rice is a flavorful and remarkably satisfying food. The mushrooms add a dark, meaty flavor and texture, while the chestnuts are creamy (and high in protein).

This meatless dish will appeal to omnivore and vegetarian alike. Cooked wild rice will keep several weeks in the refrigerator and for at least a year when frozen in a plastic freezer bag

Recipe for Wild Rice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries.

This makes a simple and hearty one-pot meal. The meat becomes fork tender and the stock simmers down to a rich sauce. Leftovers are terrific served over corn cakes.

When braising meat, we always add a handful of the ingredients we intend to serve alongside — such as hominy, wild rice, and dried berries. You need to soak the dried hominy overnight before adding, so be sure to plan ahead.

Recipe for Sean Sherman's Cedar-Braised Bison.