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Wild Rice Blueberry Dessert

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By Marilyn Helton

Posted July 23rd, 2007

This article is reprinted with permission from Wild Rice Cooking: History, Natural History, Harvesting, and Lore, by Susan Carol Hauser, (2004, The Lyons Press)

Wild Rice Cooking: History, Natural History, Harvesting, and Lore

Servings:	6
Author Notes:	Diabetic Cooking guru Marilyn Helton adapted this recipe from the Wild Rice For All Seasons Cookbook (unfortunately now out of print), by Beth Anderson Associates.Â This is part of Marlyn's article on diabetic cooking with wild rice.
Ingredients:	2 cups fresh or frozen blueberries 3/4 cup water 1/4 teaspoon salt 3/4 cup sugar 2 teaspoons cornstarch 1/4 cup water 1 tablespoon lemon juice 3 to 4 cups cooked wild rice (2/3 to 1 cup, uncooked)
Instructions:	Combine the blueberries, water and salt. Mix sugar and cornstarch and dissolve this in the 1/4 cup water. Stir this into blueberries and cook, over medium heat, until thickened and clear. Stir in the lemon juice and then the cooked wild rice. Serve slightly warm or chilled, with whipped topping or vanilla yogurt as a topping. Diabetic Exchanges: 2 Bread 1/2 Fruit