wild rice, blueberries, and hazelnuts,

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TODAY'S RECIPENot all Native American had access to wild rice, blueberries, andhazelnuts, but many in the northern parts of the United States andthe southern parts of Canada did, making this combination ofingredients an inevitable discovery.Wild Rice with Hazelnuts and Blueberries2 cups (500 ml) wild rice5 cups (1.25 L) water2 medium onions, chopped1 cup (250 ml) dried blueberries1 cup (250 ml) chopped hazelnutsCombine the wild rice, water, and onion in a pot and bring to a boilover high heat. Reduce the heat and simmer covered until most ofthe water is absorbed, about 40 minutes. Stir in the blueberries andhazelnuts and simmer, stirring occasionally, for 20 minutes. Serves6 to 8.Bon appetit from the Chef at Worldwide Recipes WORLDWIDE RECIPES PLUSIn today's PLUS edition:New recipes by the Chef: Wild Rice with Hazelnuts andBlueberries & Baked Butternut SquashBonus Recipes from the Archives: Linguine with Tuna, Capers,and Olives & Pureed Lima BeansQuizine Question: What is Jamaican Hellfire?Food News: School gets high marks for healthy foodCulinary Chronicles: RumPen-Pal Recipes: Roasted Green Beans, No Crust Quiche,Honey Lime Fruit Dip, Mexican Lasagna, and OvernightMashed PotatoesYou can to Worldwide Recipes PLUS for less than 14cents a day at http://www.worldwiderecipes.com/plus.htm or bysending a blank email to CheckPLUSFor a free sample of the PLUS edition, send a blank email toSamplePLUS KITCHEN TIPThanks to reader Evelyn Keller of Parrish, FL for today's helpful hint:In our fishing days, we found a convenient and space-saving way offreezing. Fill the freezer bag with water and fish, lay it on a Styrofoammeat tray and freeze. After freezing the bags could be convenientlystacked in the freezer. Since then we freeze all heavy liquid itemsflat and then stack. (An aside for fishermen: after covering with waterand freezing, you are hard pressed to tell the difference between freshcaught and that which you pulled from your freezer.)If you have a handy solution to a common kitchen problem,please send it to Tips THE RINGS OF RECITOPIAHi Chef,The Mid-Michigan Meatballs had a Ring meeting Saturday at myhouse. We did casseroles, a great idea for Michigan in the Winter.I made two quiches, one vegetarian. Very interesting how they eachtasted so different. I have submitted the recipe to the Pen-Pal Forum.Dee brought a delicate pasta dish, we ate it all. Cathy's dish was allgone too. She started with limas and pintos then tomatoes, rosemaryand basil. Topped with cheese and a minute under the broiler, that'swhy it's gone. Meg is here from Japan with her husband for a year,she asked if egg rolls were a casserole. Let me think about this...authentic Japanese egg rolls, eh? Got the word roll in it - YES! Ohmy, they were very good. Very different from what we are used to.You guessed it, no leftovers. She also brought rice balls. Not sureabout the ingredients other then rice, they too, were wonderful. Afterdinner we shot pool and played cards, had a good time. I prepared afruit plate with dip (sent the recipe ) for dessert.Next meeting at Cathy and Doug's house. We will be have a wineand cheese party. The first one we had was so much fun, have todo it again. If you can join us e-mail me!Patricia degodssGet in on the fun and meet fellow food lovers in the Ring nearestyou at http://www.worldwiderecipes.com/rings.htm ASK THE CHEFSuzi asks: Who and where are you? Or is that a secret? I sawyou mention "here in the south" in your intro for the hermit recipe.I'm a food writer living in Atlanta.The Chef answers: I live in a small town about 50 miles southeastof Atlanta. 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