by Poppa Jump (chipmunk)
5 acorn cups wild rice, 2 acorn cups of Nut’s cheese
1/2 hot chili pepper, seeded, chopped, soaked in water overnight
3 pinches hickory salt, 1/4 clove wild garlic, smashed
1/2 wild scallion, chopped
Climb the rice twigs and fronds and pick the rice that’s brown, firm and supple. Put those in your packs and cheek pouches. Shimmy back down. Simmer that rice in a covering of vegetable stock and hickory salt two chipmunk finger widths of sun or until tender and done. Meanwhile, oil your clay casserole dish with sunflower oil and saute onion then garlic till glowing and translucent. Chop Nut’s cheese. Layer rice, pepper, onion mix, and cheese. Bake till bubbly, then dig in!
Remember, this is a chipmunk dish, not a human one!