Spirit of Food — Manoomin Pilaf

April 21, 2022

Adapted from The Sioux Chef Indigenous Kitchen cookbook, found at https://sioux-chef.com/.
Named one of the best cookbooks of the year by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle Mpls/St. Paul Magazine and others.


  • 2 tbsp sunflower oil
  • 1 lb assorted mushrooms
  • 1 tbsp sage, chopped
  • ½ cup shallot, chopped
  • ½ cup vegetable or mushroom stock
  • ½ cup dried cranberries
  • 2 cups manoomin, cooked
  • 1 cup roasted chestnuts, chopped
  • 1 tbsp maple syrup
  • 1 tsp smoked salt

Directions: In a large skillet, heat the oil over medium-high heat. Add the mushrooms, sage and onion. Cook until the mushrooms are browned and onion is soft and translucent, about 5 minutes. Stir in the stock, manoomin and cranberries and cook until the liquid is almost evaporated. Add the roasted chestnuts. Season with maple syrup and smoked salt to taste.