Mahnomin Porridge

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

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.