April 21, 2022

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

Yields over 3 Cups Cooked

What a fun dish to make! Puffed Manoomin is delicious on its own (add your favourite spice), and can be used to garnish soups, salads and sides. When you are making this, make sure you use an oil with a high smoking point. Olive oil is not a good oil to use on high temperatures. 

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.


  • 1 tbsp sunflower oil 
  • 1 cup Manoomin 
  • Pinch of salt 

Directions Rinse and thoroughly dry the Manoomin before adding it to a hot pan. Any water on the Manoomin can cause serious injuries when adding to the hot oil. Heat a heavy-bottomed saucepan on high and carefully add your oil. Add your dried rice to the pan and start shaking the pan (like you would making popcorn). Reduce the heat and cover the pan. Keep shaking until the Manoomin has popped. Sprinkle with a little salt before serving. Enjoy!