Derek’s MN Native Hotdish Recipe

A savory hotdish of wild rice, quinoa, and bison, topped with a fried donut.

Ingredients

1 cup wild rice

1 cup quinoa

6 cp bison stock

2 yellow onions

32 oz of button mushrooms (pre-sliced)

1 lb ground bison

sage, Mexican oregano, salt

48 oz Classico pasta sauce, 4 cheese

3 oz tomato paste

32 oz ricotta cheese

24 oz lions mane mushroom

3 T stinging nettle

2 cups masa harina

1.5 t salt

5 T maple sugar

1 cup warm water

1/3 cp creamed corn

1 t maple extract

6 Ancho

6 Guajillo

6 Arbol

16 oz sharp cheddar, shredded

10 oz Cojita, grated

2 bunches of green onions

salt and pepper

olive oil

Tools

3 Pot and lid

cutting board

knife

robocoupe

mixing spoons

sheet tray

parchment paper

blender

5 mixing bowls

can opener (if needed)

range & oven

cast iron or pan for frying the corn donuts

frying pan

Instructions

1. Cook wild rice and quinoa till al dente
2. cook mushrooms and onions down, add wild rice & quinoa mixture, add tomato sauce, paste, sage, salt, Mexican oregano
3. roast lion’s mane mushrooms. let cool. mix with ricotta and nettles
4. mix masa harina, salt, warm water, cream corn, maple sugar, and maple extract. form donuts and fry them in vegetable oil
5. roast chiles and blend with remaining bison stock
6. Add wild rice tomato mixture to hotdish, add lion manes mixture to hot dish, and fried donut to hot dish
7. top with cheddar and broil
8. Garnish with cotija and green onion

Featured in season 2, episode 4 of the Great Minnesota Recipe.