Roast Buffalo, Roast Cabbage, & Manoomin Salad from First Nations’ Kitchen

cropped-fnk-raw-header.jpgFirst Nations’ Kitchen is a ministry of All Saints’ Episcopal Indian Mission in Minneapolis, Minnesota. It has been serving healthy, organic, traditional indigenous food in a welcoming environment every Sunday evening since November 2, 2008.

First Nations’ Kitchen serves primarily indigenous people in the Twin Cities, particularly residents of nearby Little Earth of the United Tribes, the largest indigenous urban housing community in the U.S.  It is careful to model environmentally sustainable practices in all aspects of the program (composting, recycling) and serve fare based on an ancestral diet of First Nations people (buffalo, wild rice, elk, fish, deer, and turkey).

We are proud to share these recipes that are regularly served at First Nations’ Kitchen.

Behold, I stand at the door and knock; if anyone hears My voice and opens the door, I will come in to him and will dine with him, and he with Me. ~ Revelation 3:20

 


First Nations’ Kitchen’s Roast Buffalo, Roast Cabbage, and Manoomin Salad
 
Roast Buffalo

Ingredients:

  • 2-3 pound buffalo chuck roast
  • ½ cup quartered garlic cloves
  • 3 onions, sliced
  • ½ cup olive oil

Dry rub:

  • 1 tbsp Pepper
  • Sage
  • Oregano

Preheat oven to 275. Prepare buffalo with dry rub.

Insert quartered garlic cloves throughout roast.

Make a bed of sliced onions in the bottom of roasting pan.

Place roast onto onions and pour olive oil evenly across the top.

Slow roast for 4-5 hours, depending on size of roast.

Roast Cabbage

Ingredients:

  • 1 head cabbage
  • Olive oil
  • Salt

Heat oven to 475. Break cabbage into pieces and place on a baking pan covered with nonstick foil.

Drizzle olive oil over top of cabbage and salt to taste.

Place in oven for 15-20 minutes, checking regularly and turning occasionally.

Cabbage is done when it is starting to brown.

Manoomin Salad

Ingredients:

  • 1 cup wild rice/manoomin (Hand Harvested, not Paddy Rice)
  • 4 cups water or stock
  • Salt
  • 1 quart cranberries
  • Other add-ins could include: dried apricot, almonds, hazelnuts, pistachios, or substitute vegetables like mushrooms, onions, carrots, for fruits
  • 1 package hard tofu (optional)

Dressing:

  • ½ Cup Olive Oil
  • 4 Tbsp Lemon Juice
  • 2 Tbsp Balsamic Vinegar
  • Salt
  • Pepper

Rinse the wild rice under cold water. Place the rice in a saucepan and add 4 cups of water or stock, along with salt to boil over high heat.

Lower to simmer and cover pan for about 45 minutes. Rice should be chewy and some of the grains will have burst open.

Drain and set aside.

Mix dressing ingredients.

When rice is cool, add cranberries and other ingredients, like tofu or nuts.

Add dressing to taste. Stir and serve.

Submitted by: First Nations’ Kitchen, Minneapolis, MN, courtesy of The Rev. Canon Robert Two Bulls, Vicar of All Saints Episcopal Indian Mission, Minneapolis and Missioner for the Department of Indian Work and Multicultural Ministries for the Episcopal Church in Minnesota, and Michael McNally, First Nations’ Kitchen volunteer and professor of religion at Carleton College and is the author of several books on Minnesota Ojibwe history, religion and culture.

For a downloadable/printable version of this recipe, visit: http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Good morning, Baked Blueberry French Toast!

2 thoughts on “Roast Buffalo, Roast Cabbage, & Manoomin Salad from First Nations’ Kitchen

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