Locomotoring

Last November, in honor of Native American Heritage month, I ended up buying manoomin from Bineshii. I am not fond of cultivated wild rice but chef Sean Sherman can be particularly inspiring and I was inspired to explore wild wild rice. Where cultivated wild rice is tough, the foraged manoomin, a true wild rice, is delicate. Manoomin cooks in 15 minutes and its aroma is the confluence of earth and wood. Around Nov/Dec, when chestnuts and mushrooms can be foraged, and cranberry is star of the festivals, a perfect union is ready to form. See Sherman’s recipe for wild rice pilaf, with mushrooms, chestnuts and cranberries.

I have since ordered my second batch of manoomin from Bineshii.