This savory version of a well-known Chinese dish combines left-over rice with wild plants.
1 tablespoon toasted sesame oil
1/2 cup peeled and chopped cattail shoots
1 cup shallots, chopped
2 cloves garlic, chopped
3 cups cooked brown rice
2 tablespoons soy sauce
1 tablespoon chili paste or 1/2 teaspoon cayenne pepper
Heat the sesame oil in a large skillet over a medium flame. Add the cattails, shallots and garlic and saute for 5 minutes. Add the remaining ingredients and cook until the rice is hot. Stir frequently to prevent sticking.