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Lesson Two: Curtis Clearsky 45 want to make this group the smallest. This group should also be in charge of helping to clean up the kitchen and prepare the cutlery/plates for the feast. To make wild rice you will need: •2 cups of wild rice •2 minced garlic •Dash of salt •Water Thoroughly rinse the wild rice in a strainer under cold water. Next you will want to bring a large pot of water to boil. Use 6 cups of water per 1 cup of wild rice. Add a dash of salt to the water. When boiling, add the wild rice. Watch the rice carefully. It should take 40-55 minutes to cook. The wild rice is done when the rice is tender. When the rice looks like it is splitting down the middle seam, it is likely done. Students may season it however they want. This group will also be in charge in ensuring that everyone has water for the feast. They may prepare water cups/bottles before the feast and hand-out the water to people at the feast. Group Four: Berry Dessert This group will be in charge of making a dessert for the feast that consists of berries. You may use fresh or frozen berries. Berries that are typically used are strawberries, blueberries, raspber- ries, blackberries, cherries and saskatoon berries. There are many dierent recipes you could make with berries. Cake, muns, rice pudding, crepes, jams, etc. are all great options. Have group four plan what they want to make and see what ingredients they have. Berries can also just be eaten as is, or with some whipped cream on top. Example: Rice Pudding and Berries For this recipe, you will need: •3 cups milk •1 cup Minute® White Rice •1/4 cup sugar •1/4 cup raisins (optional) •1/4 teaspoon salt •2 large eggs •1 teaspoon vanilla •Cinnamon (optional) •Fresh or frozen berries To begin, instruct students to measure out all their ingredients. Back at their workstations, they will combine milk, rice, sugar, raisins (optional) and salt in a medium saucepan. They will bring the mixture to a boil, stirring it constantly. Reduce heat to medium-low and simmer the mixture for 6 minutes, stirring it occasionally. In a small bowl, lightly beat the eggs and vanilla. Stir a small amount of the hot mixture into eggs. This is called tempering. Stir constantly and pour another small amount of the milk mixture into the eggs. After you get about of the milk mixture into the eggs, slowly pour the egg mixture right into the pot. Stir it together, constantly, and cook on low heat for about a minute until thick- ened. Do not boil this mixture. After about a minute remove it from the heat. Let the rice pudding stand 30 minutes on the counter or let it thicken quicker in the fridge. Sprinkle with cinnamon, if desired. Place fresh or frozen berries on top. After the food is prepared, you may start your Feast. Typically, the Feast is either eaten on the ground/floor together or sitting at their tables. To start, either yourself (the teacher) or a class leader to help prepare the spirit dish. In the spirit dish you will add a very tiny portion of each food that was prepared. This dish will sit in the middle of the attendants until there is a time where you can go to oer it outside. Next, serve the food in whichever way suits your class the best. Whether that be potluck style, have someone prepare each plate, buet style, etc. Enjoy the time together as a classroom community!