Ojibwe Wild Rice Ramen with Traditional Meats and Vegetables

1.Rinse the wild rice under cold water until the water runs clear. In a medium pot, combine the wild rice and 4 cups of broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 45-50 minutes, or until the rice is tender and has burst open. Drain any excess liquid if necessary.

2.In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

3.Add the sliced smoked venison or bison to the skillet and cook for about 5-7 minutes until heated through and slightly crispy.

4.Stir in the sliced mushrooms, julienned carrots, and chopped kale. Cook for an additional 5-7 minutes until the vegetables are tender.

5.Pour in the soy sauce and maple syrup, stirring to combine. If you like a bit of heat, add the crushed red pepper flakes at this stage. Season with salt and pepper to taste.

6.Once the wild rice is cooked, divide it among serving bowls. Ladle the meat and vegetable mixture over the wild rice, ensuring each bowl is generously topped with the savory broth.

7.Garnish with chopped green onions before serving.