Mahnomin Porridge: Difference between revisions
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{{RecipeSummary | {{RecipeSummary | ||
|PrepTime=1+ hr (cooking wild rice) | |PrepTime=1+ hr (cooking wild rice) | ||
|CookTime=5-10 min | |CookTime=5-10 min | ||
|Source=Mitch Omer - [http://www.hellskitcheninc.com/ Hell's Kitchen (Mpls)]; ''Damn Good Food'' | |Source=Mitch Omer - [http://www.hellskitcheninc.com/ Hell's Kitchen (Mpls)]; ''Damn Good Food'' | ||
|Yield= | |Yield=4-6 servings | ||
|Rating={{Excellent}} | |Rating={{Excellent}} | ||
}} | }} | ||
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* 1/4 c craisins | * 1/4 c craisins | ||
* 1/4 c pure maple syrup | * 1/4 c pure maple syrup | ||
* 1 c heavy whipping cream | * 1 c heavy whipping cream<ref>For a creamier porridge, keep adding cream until desired consistency. We've used 2 cups and it was still delicious, but not soupy.</ref> | ||
=== Preparation === | === Preparation === | ||
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Cook according to directions on packaging. | Cook according to directions on packaging. | ||
Add uncooked rice and 4 1/2 cups water to a saucepan. Bring to a boil, them reduce heat to a simmer for 40-45 minutes until grains are split and desired tenderness | Add uncooked rice and 4 1/2 cups water to a saucepan. Bring to a boil, them reduce heat to a simmer for 40-45 minutes, stirring occasionally, until grains are split and desired tenderness | ||
Drain. | Drain. | ||
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'''Do-ahead tip:''' The wild rice can be cooked a day or two in advance. | '''Do-ahead tip:''' The wild rice can be cooked a day or two in advance. | ||
==== Notes ==== | |||
<references /> | |||
[[Category:Breakfast]] | [[Category:Breakfast]] | ||
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[[Category:Christmas]] | [[Category:Christmas]] | ||
[[Category:Elias-Approved]] | [[Category:Elias-Approved]] | ||
[[Category:Adria-Approved]] | |||
Latest revision as of 18:51, 25 December 2025
| Summary | |
|---|---|
| Prep time | 1+ hr (cooking wild rice) |
| Cook time | 5-10 min |
| Source | Mitch Omer - Hell's Kitchen (Mpls); Damn Good Food |
| Yield / serves | 4-6 servings |
| Rating | Excellent |
Ingredients
- 4 c cooked wild rice (~1.5 c raw rice)
- 1/2 c roasted hazelnuts, cracked
- 1/2 c dried blueberries
- 1/4 c craisins
- 1/4 c pure maple syrup
- 1 c heavy whipping cream[1]
Preparation
Cook the rice
Cook according to directions on packaging.
Add uncooked rice and 4 1/2 cups water to a saucepan. Bring to a boil, them reduce heat to a simmer for 40-45 minutes, stirring occasionally, until grains are split and desired tenderness
Drain.
Can be done a day ahead. Store cooked rice in the refrigerator.
Roast the hazelnuts
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper or foil and arrange hazelnuts in one single layer.
Toast until golden brown and fragrant, about 10-15 minutes, stirring occasionally.
Place on a clean kitchen towel, cover, and let steam for 1 minute.
Using the towel, gently rub the nuts to release their skins.
Porridge Assembly
Add cooked wild rice, hazelnuts, blueberries, Craisins, and maple syrup to a heavy nonstick or enameled cast iron saucepan, and cook over medium-high heat for about 3 minutes. Add heavy cream, and stirring continually, heat through, about 2 minutes. Ladle into bowls, and serve immediately.
Do-ahead tip: The wild rice can be cooked a day or two in advance.
Notes
- ↑ For a creamier porridge, keep adding cream until desired consistency. We've used 2 cups and it was still delicious, but not soupy.
