Hell's Kitchen Mahnomin Porridge

Name: Hell's Kitchen Mahnomin Porridge
Cook time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 4 cups cooked wild rice; 1/4 cup pure maple syrup (plus more for serving); 1/4 cup dried blueberries; 1/4 cup craisins; 1/2 cup roasted cracked hazelnuts; 1 cup heavy cream (plus more, warmed, for serving)

Submitted by Lisa1

"Wonderful wild rice breakfast porridge served at the Hell's Kitchen restaurants here in Minneapolis and in Duluth. Recipe by Mitch Omer (Hell's Kitchen owner & chef) and available in the "Damn Good Food" cookbook."

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Ready In:: 15mins
Ingredients:: 6
Serves:: 4

ingredients

4 cups cooked wild rice
¹⁄₄ cup pure maple syrup (plus more for serving)
¹⁄₄ cup dried blueberries
¹⁄₄ cup craisins
¹⁄₂ cup roasted cracked hazelnuts
1 cup heavy cream (plus more, warmed, for serving)

directions

In a heavy non-stick sauté pan, add the cooked wild rice, heavy cream, and maple syrup, and warm through. Add the blueberries, craisins, and hazelnuts, and stir to mix well. Serve in a bowl with sides of warm heavy cream and maple syrup.

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Reviews

So good. This is like a really hearty rice pudding, but with a maple flavor and nuts and berries. It's perfect winter comfort food, or great for breakfast. I had my doubts, but no longer.

collinbradford
Love this! For years my family went to Hell’s Kitchen Mpls for Mother’s Day, and I began making it annually as “Christmas Porridge.” My children are grown and gone so now I make Mahnomen whenever I want.

Theresa A.