Manoomin on Stove-Top
April 21, 2022
From the kitchen of Chef Janice McCue, Curve Lake First Nation.
Yields over 3 Cups Cooked
Manoomin can be added to soups, salads and sides. Cooked Manoomin can be stored in the refrigerator for weeks or freeze for up to one year.
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, Manoomin 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 Manoomin
- 4 cups of water, broth or a mixture of both
- Salt to taste (optional)
- 1 sprig of cedar (for flavour)
Directions Bring a large pot of water to boil, using 4 cups water for every cup rice. Thoroughly rinse the rice in a fine mesh colander under running water. Add the rinsed rice to the water and bring to a boil. Reduce heat and simmer for 40 minutes. The Manoomin is done when it is tender but still has a light resistance to the bite. Drain. Stir in seasonings to your taste.
