Pilaf with Mushrooms & Squash

April 21, 2022

From the kitchen of Chef Janice McCue, Curve Lake First Nation

Serves 4 to 6 

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.


  • 2 tbsp sunflower oil 
  • 1 cup assorted mushrooms, cleaned  
  • 1 tbsp sage, chopped 
  • ½ cup shallots (can use cooking onion) 
  • ½ cup vegetable stock 
  • 2 cups cooked Manoomin 
  • 1 cup roasted squash 
  • 1 tbsp maple syrup to taste 
  • ½ to 1 tsp smoked salt to taste 

Directions: Cut, peel and seed the squash. Cut into cubes. In a large cast-iron skillet, toss the squash with sunflower oil and bake for 20 minutes, or until cooked through but firm to touch. Meanwhile, cut the mushrooms, and shallots. Once the squash is cooked, remove from the skillet and add 1 tbsp of sunflower oil, mushrooms, shallots and sage to the pan and cook until the shallots are soft and mushrooms have browned.  

Stir in the stock and manoomin, along with the cooked mushrooms, shallots and sage. Cook until most of the liquid has evaporated. Add the cooked squash and heat through for another 5 minutes. Serve warm.