Eating for well-being
Chef Rob Trufant, Kellogg Catering
Featured Food: wild rice Yield: 4-6 servings


  • 1/2 cup Wild Rice
  • 1 Cup Hominy
  • 1-2 Stalks Celery, small dice
  • 1 large Carrot, small dice
  • 1/2 Onion, small dice
  • 1/2 cup Tart Cherries, dried
  • 2 cups Vegetable Stock
  • Salt to taste


  1. Wash & prepare vegetables as listed above .
  2. Sautee carrots in large sauce pan in oil until browned around edges.   Add onion until browned and celery.  Cook until translucent.
  3. Add tart cherries and wild rice and cook until fragrant.
  4. Add vegetable stock, season with salt to taste.
  5. Cover and simmer until liquid is absorbed.   Remove from heat & fluff with fork. 
  6. Serve with Braised Buffalo and enjoy!

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