Cattail Recipes

broadleaf-cattail-278259_640Cattail-Wild Rice Pilaf

This recipe can be made with brown rice, but the wild rice adds a special dimension to it.

1 cup dry wild rice  (4 cups cooked)
2 Tbsp sesame oil
½ cup chopped green onion
2 cups cattail shoots, sliced (about 30 cattails)
2 tsp salt
½ cup slivered almonds
1.  Cook the wild rice until tender.
2.  Sautee onion and cattail shoots in sesame oil until tender and translucent.
3.  Mix the rice and the sautéd cattail shoots and onion together.
4.  Add salt and slivered almonds.
5.  Serve hot.

Cattail-Wild Rice Soup

1 cup dry wild rice  (4 cups cooked)
2 Tbsp sesame oil
½ cup chopped green onion
2 cups cattail shoots, sliced (about 30 cattails)
2 tsp salt
1.  Cook the wild rice until tender.
2.  In a heavy-bottomed soup pot sauté onion and cattail shoots in sesame oil until tender and translucent.
3.  Add the cooked wild rice, salt and 4 cups of chicken broth or other soup stock of choice.
4.  Simmer together for 15-20 minutes and serve.

Cat-on-the-Cob with Garlic Butter

30-40 cattail flowerheads, peeled

Garlic butter:
½  cup unsalted butter
½ cup olive oil
½  teaspoon salt
12 garlic cloves, crushed
1 cup freshly chopped wild greens  (or parsley or other fresh garden herbs)
Make garlic butter in a food processor by whipping the butter, oil, salt, fresh garlic and parsley together until smooth.
Note:  If using salted butter, eliminate the salt from the recipe.
The olive oil makes the butter nice and creamy and spreadable, even after refrigerating.  I like to make a batch of this to keep handy in the fridge.  You can also make a larger batch ahead to freeze in small containers when the greens are in season.
1.  Boil cattail flowerheads in water for 10 minutes
2.  Make garlic butter in a food processor by whipping the butter, salt, fresh garlic and parsley together until smooth.
3.  Drain the cattail flowerheads and slather them generously with the garlic butter.
4.  Eat them just like miniature corn on the cobs.

cattails-172975_640Cattail Casserole

3 cups cattail flowerbuds, scraped off the “cobs”  (about 40 flowerheads)
1 egg
¼ tsp nutmeg
½ tsp salt
¼ tsp black pepper
½ cup milk
1 cup soft breadcrumbs
1 cup grated cheese
1.  Cook cattail flowerheads in boiling water for 5-10 minutes.
2.  Scrape the flowerbuds off the cob to make 3 cups.
3.  Beat egg together with spices, milk and breadcrumbs.
4.  Combine cattail flowers with the egg mixture.
5.  In a greased bread pan or small casserole dish, spread half of cattail mixture on the bottom.
6.  Add half of the grated cheese, spread the rest of the cattail mixture over, and top with the rest of the grated cheese.
7.  Bake at 350° until lightly browned, about 30 minutes.

Cattail Flower Refrigerator Pickles

This recipe is adapted from Wildman Steve Brill’s book “Identifying and Harvesting Edible and Medicinal Plants, who got it from his friends Dean and Gabi.

Enough cattail flowerheads to tightly fill a quart jar, about 30 or 40

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