Hell's Kitchen Mahnomin Porridge

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."

 

• 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

1. 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.

Reviews

[collinbradford]

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.

 

[Theresa A.]

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.