Smoked Wild Rice with Mushrooms & Maple

In a large mixing bowl, combine 8.0 oz of halved mushrooms and 1.0 whole diced onion with 2.0 tbsp of oil or rendered fat. Standard technique for smoking vegetables requires a fat coating to act as an adhesive for smoke molecules (adsorption). Ensure every surface is glistened; this fat barrier also prevents the mushrooms from dehydrating into leather. Spread the vegetables in a single layer on a perforated grill tray or a wide cast-iron skillet to maximize surface area for smoke contact.

Preheat your smoker to a steady 275°F using maple or apple wood. These fruitwoods are preferred for indigenous Great Lakes cuisine because they offer a sweet, mellow smoke that won't overpower the delicate earthy notes of the manoomin. Ensure you have 'blue smoke'—a thin, translucent stream—before adding the food; heavy white smoke indicates incomplete combustion and will leave a bitter, creosote flavor on the porous mushrooms.

Place the vegetable tray on the smoker grate. Smoke for approximately 45 minutes until the mushrooms have shrunk by about 20% and the onions are soft and translucent. Periodically rotate the tray if your smoker has hot spots. You are looking for a deep mahogany color on the mushrooms and a soft, smoky fragrance. Do not overcook; the goal is to soften and flavor, not to crisp or char the vegetables.

While the vegetables smoke, combine 1.0 cup of true wild rice and 3.0 cups of stock or water in a medium saucepan. Bring the liquid to a rolling boil, then immediately drop to a low simmer and cover. True hand-harvested manoomin is far more delicate than commercial black rice and requires a gentle simmer to prevent the grains from breaking. This step provides the neutral, nutty base that the smoke will eventually season.

Begin checking the rice after 35 minutes. You are looking for the 'bloom'—where the dark husks split and curl back to reveal a pale, tender interior. Taste the rice; it should be tender with a slight nutty resistance, but no hard crunch. Once the majority of grains have bloomed, immediately drain any excess liquid through a sieve to stop the hydration process; allowing rice to sit in hot water after it is done will lead to over-saturation.

Return the hot, drained rice to the saucepan and gently fold in the smoked mushrooms and onions. Add 1.0 tbsp of maple syrup, 1.0 tbsp of dried sage or thyme, and salt to taste. The residual heat from the rice will bloom the dried herbs and thin the maple syrup, allowing it to coat each grain. This is a delicate process—use a spatula to fold rather than a spoon to stir to keep the grains intact.

Transfer the mixture to a serving vessel and top with 0.25 cup of toasted sunflower seeds or hazelnuts. These provide a critical fatty, crunchy contrast to the soft chew of the rice and the umami of the mushrooms. Serve immediately while warm. If holding for service, keep the dish above 140°F to stay out of the bacterial danger zone, though best texture is achieved when served immediately after folding.