Manoomin N’boob (Soup)
April 21, 2022
From the kitchen of Chef Janice McCue, Curve Lake First Nation.
You can use any flavor of broth for this recipe. I used leftover vegetable water, water broth from the cedar-braised beans and mushroom broth. Remember to save your scraps of vegetables and make your own broth!
Health Benefits: A truly healthy natural food, uncooked Manoomin contains more than 12 percent protein — richer in protein than white rice and most other grains. Gluten free, low in fat, it is also a good source of minerals, such as iron, potassium and phosphorus, as well as vitamins like thiamine, riboflavin and niacin.
Ingredients
- 1 cup cooked Manoomin
- 4 cups of broth
- 1 carrot, cubed
- 1 medium potato, cubed
- 1 leek, chopped (white parts only)
- ½ cup cooked assorted beans (boiled in cedar)
- 1 cup assorted mushrooms
- 1 tablespoon sage, chopped
- 1 tablespoon sunflower oil
Directions: Boil the potatoes and carrots with a sprig of cedar until the vegetables are cooked but firm. Drain and save your water to add to the broth. In a large skillet, cook your mushrooms, leeks and sage until the leeks are soft and the mushrooms are browned. In the pot you used for cooking your vegetables, add the cooked vegetables, Manoomin, beans, and cooked mushroom and leeks. Add your broth and simmer until all the ingredients are heated through. Serve warm.
