Mahnomin Porridge

DSC02494I love receiving recipe recommendations. That’s why I was excited when I received a comment last week from Nichole of Eating in Madison A to Z, who, after reading my recent post about sweet breakfast pilaf, recommended I try the iconic wild rice porridge from Hell’s Kitchen. Native-harvested, hand-parched wild rice from the Leech Lake Band of Ojibway simmered with heavy cream, roasted hazelnuts, dried blueberries, sweetened cranberries and pure maple syrup.

I was intrigued. It sounded like a dish that would make a great Sunday breakfast, so I found the recipe and gathered all of the ingredients, but substituted real blueberries for the dried ones (they were much cheaper, and it seemed like a little real fruit wouldn’t hurt). According to this blog, Mitch Omer, the executive chef and owner of Hell’s Kitchen in Minneapolis, was inspired to create the dish after reading journals of 19th century fur traders, who described a meal eaten by Cree Indians.

I love this porridge—it’s hearty and so, so delicious. I cooked the wild rice the night before so it was smooth sailing on Sunday morning. The fruit, hazelnuts, and especially the cream, make for an indulgent breakfast. And I just noticed that Hell’s Kitchen now offers Mahnomin Porridge Pancakes on their breakfast menu. Two hearty pancakes made with hand-parched wild rice, hazelnuts, blueberries and cranberries. Served with pure maple syrup. I might need to attempt those sometime, too. Thanks, Nichole, for the great recommendation!

Mahnomin Porridge (from Hell’s Kitchen; serves 4)

4 cups cooked wild rice
1/2 cup roasted hazelnuts, cracked
1 cup dried blueberries (I substituted with a cup of blueberries)
1/2 cup sweetened dried cranberries (Craisins)
1/4 cup pure maple syrup
1 cup heavy whipping cream (you could also substitute with coconut milk)

In a heavy, non-stick or enameled cast iron sauce pan, mix together everything but the cream. Stir constantly over medium heat for about 3 minutes.

Add heavy cream and, continuing to stir, heat through, about 2 minutes.

Serve immediately.DSC02489


Category: Kristin's Kitchen 2 comments »

2 Responses to “Mahnomin Porridge”

  1. nichole

    Awesome! Glad you enjoyed the porridge!

  2. Kate Konkle

    So excited – I love the wild rice porridge at Hell’s Kitchen! Can’t wait to make this myself, thanks for sharing!

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