BUffalo Steak & wild Rice


Approximate cooking time: 30-40 minutes



  • 1cup manoomin (ojibwa wild rice)
  • 3 cups water
  • buffalo steak
  • dried cranberries
  • pink Himalayan sea salt
  • lemon pepper 



PREHEAT oven to 250F. Place steak on a rack over a baking sheet. Rub with 1 tbsp coconut oil and season with salt and pepper. Roast steaks in the centre of the oven for about 20 minutes for medium-rare. Remove from oven. HEAT coconut oil in a medium skillet over high heat. Add steak and lemon pepper and sear until deep brown and crisp, about 3-4 minutes a side. Hold the steak on their sides and cook the edges for 1 min per side. Add dried cranberries until soften. 

Rinse manoomin thoroughly. Boil water. Add manoomin to boiling water. Turn down to medium heat, place lid on pot, and simmer for approximately 45 minutes or until grains are tender and water is evaporated. Turn down to low heat. Add a tablespoon of virgin coconut oil